Ham Mango Quesadillas Food

HAM & MANGO QUESADILLAS

Steps:

• Spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese, 3 tablespoons mango, 1/4 cup ham and 1 teaspoon cilantro. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges., Combine the salsa and remaining mango and cilantro; serve with quesadillas. Garnish with sour cream if desired.

HAM, APPLE AND CHEESE QUESADILLA

Steps:

• Preheat the oven to 200 degrees F.
• Spray 4 of the tortillas with cooking spray (or brush with olive oil). Lay the oiled tortillas on a large cutting board oiled-side down. Brush with the mustard and sprinkle with about half of the cheese. Top each evenly with a thin layer of ham, onions and some pepper, and then finish with the remaining cheese.
• Brush the apple butter evenly on the remaining tortillas. Place one apple-butter tortilla on top of a ham-and-cheese tortilla (filling sides in), and firmly press the tortillas together to make a quesadilla.
• Heat a large nonstick skillet over medium heat. Lay a quesadilla oiled-side down in the pan and cook until golden brown and the cheese starts to melt, about 2 minutes. Spray the top of the quesadilla with cooking spray, turn and cook until the other side browns and the cheese is melted, 2 to 3 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining quesadillas.
• Cut the quesadillas into 4 wedges and arrange on plates. Toss the apples with lemon and juice and cinnamon to taste. Serve with the apple slices.

HAM, EGG, AND CHEESE QUESADILLAS

Steps:

• Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency.
• Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield® cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces.
• Repeat with remaining ingredients to make 5 more quesadillas.

MANGO QUESADILLAS

Steps:

• Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
• Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
• In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

HAM & MANGO QUESADILLAS FOR TWO

Steps:

• Spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese, 3 tablespoons mango, 1/4 cup ham and 1 teaspoon cilantro. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges., Combine the salsa and remaining mango and cilantro; serve with quesadillas. If desired, garnish with sour cream.

HAM AND GOUDA QUESADILLAS

Steps:

• Spread cream cheese over 2 of the tortillas. Layer tortillas with ham, tomatoes, cheese and parsley. Top with remaining 2 tortillas.
• Heat 1 tablespoon of the oil in 10-inch nonstick skillet over medium heat. Add one quesadilla; brush top with more oil. Cook 2 to 3 minutes on each side or until golden brown and cheese is melted. Remove from skillet; keep warm. Repeat with remaining 1 tablespoon oil and second quesadilla.
• Cut each quesadilla into 8 wedges. Serve immediately.

HAM AND CHEESE QUESADILLAS

Steps:

• lay 1 tortilla in frying pan. heat must still be off.
• tear ham up, and grate cheddar cheese. other hams maybe used. after tearing ham and grating cheese mix together, with a drizzle of olive oil if using. olive oil just holds the filling together but works without.
• then sprinkle filling evenly on the tortilla making sure ham and cheese are evenly shared all over the tortilla.
• lay next tortilla on top and press down lightly.
• turn hob onto low heat and allow cheese to melt so tortillas are glued together.
• when golden brown, turn over and allow other side to cook to same colour.
• then cut into 4 seperate pieces, serve with guacamole and salad to finish off this british/ american take on an authentic mexican dish.

HAM AND SWISS QUESADILLA

Steps:

• Place 1 tablespoon of butter in a medium frying pan on medium-high heat.
• Place tortilla in to toast.
• Break up swiss cheese and layer over one half of the tortilla.
• Add ham over the cheese and fold tortilla in half.
• Cook to a desired crispiness on both sides.
• Cut into wedges to serve as an appetizer.

CHEESY HAM QUESADILLAS

Steps:

• Sprinkle cheese onto one half of each tortilla. Top with ham, tomato and green onion tops. Fold each tortilla in half, pressing firmly together.
• In a 10-inch skillet, cook quesadillas, two at a time, over medium heat for 4 minutes, or until lightly browned, turning once. Repeat with remaining quesadillas.
• Cut each quesadilla into wedges and serve.

HAM AND CHEESE QUESADILLAS

Steps:

• Arrange 4 tortillas on work surface. Sprinkle 1/2 cup cheese over each tortilla. Top with ham, leaving 1/4-inch borders. Sprinkle 1 tablespoon raisins over each. Divide remaining cheese and sprinkle over tortillas. Top with onions and remaining tortillas. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Melt 1 1/2 teaspoons butter in heavy large skillet over medium heat. Place 1 quesadilla in skillet. Cook until brown, about 3 minutes per side. Remove from skillet and keep warm. Repeat cooking process with remaining butter and quesadillas. Cut into wedges and serve.