Ham, Apple and Cheese Quesadillas
The classic combo of ham and cheese gets a makeover with these easy quesadillas. This recipe is a great way to use holiday leftovers, but you can also use sliced deli ham for an everyday treat.
- Eight 6-inch whole-wheat tortillas
- Cooking spray or olive oil, for oiling tortillas
- 1 tbsp. spicy brown or Dijon mustard
- 4 ounces shredded Swiss cheese
- 4 ounces very thinly sliced Black Forest or Virginia ham
- ½ small red onion, very thinly sliced
- Freshly ground black pepper
- 1½ tbsps. apple butter, plus more for topping
- 2 small NY apples, cut into thin sticks
- Lemon juice and ground cinnamon for tossing
- Preheat the oven to 200°F.
- Spray 4 of the tortillas with cooking spray (or brush with olive oil). Lay 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, then finish with 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, 2-3 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining quesadillas.
- Cut the quesadillas into four wedges and arrange on plates. Toss the apples with lemon and juice and cinnamon to taste. Serve quesadillas with the apple slices.