Baked Ham and Cheese Quesadillas
by Stella Zedman
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This Mexican twist on traditional ham and cheese is delicious cut into wedges and packed for picnics or school lunches or served up as appetizers. You can turn up the heat with a side of spicy salsa or by stuffing them with chopped jalapeno peppers.
- 4 large (10-inch/25-cm) flour tortillas
- 1 tbsp. (15 mL) vegetable oil
- 1 cup (250 mL) shredded Monterey Jack or Cheddar cheese
- 8 oz. (250 g) deli ham, roughly chopped
- 1/2 cup (125 mL) diced tomato
- 2 green onions, sliced
- salsa on the side (for dipping)
- Preheat oven to 425 degrees F (220 degrees C).
- Working with one tortilla at a time, place it on a plate and brush one side lightly with some of the oil. Turn it over and, on half of the surface, sprinkle with one-quarter of the cheese, one-quarter of the chopped ham, one-quarter of the diced tomato and one-quarter of the green onions. Fold in half to cover the filling, press down firmly and place on a large cookie sheet. Repeat with the remaining tortillas and filling ingredients.
- Place filled tortillas in the oven and bake for 10 to 12 minutes, turning over and pressing down on the quesadillas after 5 minutes. Remove from oven and let cool slightly before cutting into wedges and serving.
- If you're packing these quesadillas in a lunch bag, let them cool completely, then wrap in foil or plastic wrap. They can be made the night before and refrigerated. Spoon some salsa into a small container for dipping the quesadilla wedges at lunchtime.
How kids can help
Prepare ingredients for the filling.
Fill and fold tortillas and place on baking sheet.
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