Layered Ham and Cheese Quesadillas
Customizing the quesadilla is easy to do – sour cream, salsa, guacamole and cilantro are all great garnishes to top the tortillas.
1 pound ham steak, sliced
Kosher salt and freshly ground black pepper
12 (8-inch) flour tortillas
1 (15-ounce) can refried black beans, (or refried pinto beans), warmed
1/4 cup roasted mild green chiles, chopped
2 cups salsa (any variety you prefer)
1 cup shredded Monterey Jack cheese
- Preheat oven to 375°F (190°C).
- Season the ham steak with salt and freshly ground pepper.
- Place the seasoned ham steak on a parchment lined baking sheet and transfer to the preheated oven and cook for about 15 to 20 minutes until the internal temperature is 140°F (60°C). Halfway through the cooking time, flip the ham steak over, and continue to cook until done.
- Allow the ham steak to rest loosely covered with foil, for at least 10 minutes before cutting. Cut the ham into small 1/2-inch cubes and set aside.
- Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn and set aside.
- Spread a thin layer of the warmed beans on one of the tortillas. Top with a few tablespoons of shredded cheese and a sprinkle of cubed ham steak and some of the green chilies. Repeat process one more time and then top with another tortilla so there are 3 tortillas per stack, with the top tortilla plain. Repeat this process with the remaining tortillas and ingredients.
- Once you have 4 stacks of quesadillas, drizzle salsa over each of the stacks and sprinkle with a bit of cheese. Place the quesadillas back into the oven for a few minutes to melt the cheese. Then, cut into 4 wedges. Garnish as desired.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 400 calories; Protein: 23 grams; Fat: 12 grams; Sodium: 1800 milligrams; Cholesterol: 40 milligrams; Saturated Fat: 6 grams; Carbohydrates: 48 grams; Fiber: 4 grams.
Recipe and photograph provided courtesy of National Pork Board.