Ham leftovers get a flavor boost in these quesadillas. Serve with sour cream and salsa.
2 cups coarsely chopped leftover ham, or chopped deli ham
1 cup loose pack frozen corn or 1 (8-ounce) can corn, drained
2 teaspoons chili powder
2 cups shredded cheddar cheese
8 (10-inch) flour tortillas
Sour cream for accompaniment (optional)
Salsa for accompaniment (optional)
- In a large bowl toss ham, corn, chili powder and cheese.
- Heat 10-inch nonstick skillet over medium-high heat. Place one flour tortilla in skillet; layer with about 1/2 cup of the ham mixture to within 1/2 inch of edge of tortilla. Top with another tortilla. Cook over medium-high heat for 4 to 5 minutes, turning after 2 minutes, until light golden brown. Remove quesadilla from skillet and keep warm. Repeat with remaining tortillas and filling.
- Cut quesadillas into wedges to serve. Offer sour cream and salsa for accompaniment, if desired.
Makes 8 quesadillas.
Recipe and photograph provided courtesy of National Pork Board.