Ham Quesadilla Recipe

Combine ingredients

In a medium bowl, toss together shredded cheddar and Monterey Jack cheeses, diced or sliced cooked ham, diced red bell pepper, sliced green onion, chopped cilantro, and chopped jalapeño if using. Season with 1/4 tsp salt and 1/4 tsp black pepper. Mix until evenly distributed.

Taste a small pinch of the mixture to check seasoning and adjust salt or pepper as needed.

Lay out 4 large flour tortillas on a clean work surface. Spread about 3/4 to 1 cup of the filling mixture over half of each tortilla, leaving a 1/2-inch border around the edge. Fold the empty half of the tortilla over the filled half to create a half-moon (or place a second tortilla on top if you prefer a double tortilla). Gently press to flatten slightly so the filling is even.

Spread about 1/2 tablespoon softened butter on the outside of each assembled quesadilla (both sides if you want extra browning) or brush lightly with oil. This helps achieve a golden crisp exterior.

Heat a 10-12 inch nonstick or cast-iron skillet over medium heat. Add 1 teaspoon neutral oil and swirl to coat (or wipe oil away if using butter only). Reduce heat to medium-low to medium — you want the cheese to melt fully without burning the tortilla.

Place one quesadilla in the skillet. Cook for 2 to 3 minutes on the first side, pressing gently with a spatula occasionally, until the underside is golden brown. Carefully flip and cook the other side for another 1.5 to 2 minutes until golden and cheese is melted. If the tortilla browns too quickly before the cheese melts, lower the heat slightly and cover the pan with a lid for 30–60 seconds to trap heat.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then slice into 3 or 4 wedges with a sharp knife or pizza cutter. Repeat with remaining quesadillas, adding a few drops of oil to the pan between each if needed.

Arrange quesadilla wedges on a plate. Serve hot with sour cream, salsa, guacamole or sliced avocado, and lime wedges on the side. Garnish with additional chopped cilantro or sliced green onions if desired.

Leftover quesadillas can be tightly wrapped and refrigerated up to 2 days. Reheat in a skillet over low heat until warmed through and crisp.