Ham and Cheese Quesadilla

This ham and cheese quesadilla features a perfectly crisp, buttery tortilla wrapped around a hot, gooey filling for an easy meal that's ready in minutes. It's a comforting favorite that's equally at home as a quick lunch, satisfying dinner, or hearty snack.

Course Main Dishes

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 769kcal

Author Diane Gail

Ingredients

2 12 inch flour tortillas
1 tablespoon butter
1 1/2 cups shredded Monterey jack cheese
coarse ground black pepper to taste
granulated garlic to taste
2/3 cups diced ham
2/3 cups diced tomatoes drained

US Customary - Metric

Instructions

Butter one side of the tortilla. Place it butter-side down in a warm skillet over medium-low heat.
Sprinkle the shredded Monterey Jack cheese evenly over the tortilla. Season with black pepper and granulated garlic to taste.
Arrange the diced ham and diced tomato over one half of the tortilla.
Cook until the underside is golden brown and the cheese has melted.
Fold the empty half of the tortilla over the filling and gently press with a spatula.
Transfer to a cutting board and let rest for 2 to 3 minutes. Slice into 4 wedges and serve warm.

Notes

Any size flour tortilla will work, but a 12-inch burrito-style tortilla is easiest to fold and slices neatly into wedges.
Monterey Jack melts beautifully, but cheddar, Colby Jack, mozzarella, provolone, or your favorite melting cheese can be substituted.
Leftover baked ham, breakfast ham, or deli ham all work well in this recipe.
Leftover quesadillas can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat to restore the crispy exterior.

Nutrition