Ham & Cheesy Quesadilla

Ham & Cheesy Quesadilla Image

1 teaspoon of vegetable oil optional
2 Tia Lupita Cactus/Corn or Grain Free Cactus/Cassava Tortillas
2 oz. Oaxaca or Monterey Jack Cheese (shredded or sliced)
2 oz. Ham (about 2 slices)
Guacamole for serving*
Pico de Gallo Salsa for serving*
Mexican Cream or Sour Cream for serving*

Heat your skillet or griddle over medium heat and add the vegetable oil, if using. When the griddle is hot, place one of the tortillas on it, layer half of the cheese, ham, and the remainder of the cheese.

Cover with the other tortilla, and cook until cheese melts and the tortilla at the bottom is getting golden brown. Use a cast iron press or spatula to press the tortilla down. When the cheese starts melting, use your spatula to check the underside of the tortilla until it has developed golden brown spots.

When the underside has developed these golden brown spots, flip the quesadilla and keep cooking until both sides are golden brown and the cheese has melted. If you want a really crispy texture, lower the heat and keep it cooking for a few more minutes.
Transfer to a cutting board, cut into wedges and serve warm with guacamole, salsa and cream.

You can use other types of fillings like leftover shredded chicken, sliced mushrooms, sliced turkey, refried beans, cooked ground beef, vegetables, etc.
Add your favorite Tia Lupita hot sauce to spice it up!

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