Baked Ham and Cheese Quesadilla

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 06/30/19
Ham and cheese quesadilla
Ham and cheese quesadilla sliced on a white plate with kale and lime garnish. Envision/Getty Images
  • Total: 17 mins
  • Prep: 5 mins
  • Cook: 12 mins
  • Yield: 4 portions (4 servings)
Nutritional Guidelines (per serving)
466 Calories
18g Fat
53g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 portions (4 servings)
Amount per serving
Calories 466
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 37%
Cholesterol 52mg 17%
Sodium 1501mg 65%
Total Carbohydrate 53g 19%
Dietary Fiber 4g 15%
Protein 23g
Calcium 284mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kick your "sandwich" game up a notch with a baked quesadilla. This baked ham and cheese quesadilla is the perfect cross between the perfectly cheesy American grilled ham and cheese sandwich and the quesadilla, a Mexican favorite. These quesadillas are baked rather than fried, so you can go lighter on the oil. You'll love this for a hot lunch or a soup and sandwich dinner kind of night.

Ingredients

  • 4 large flour tortillas
  • 1/2 cup Monterey Jack cheese (shredded)
  • 8 ounces ham (or smoked turkey, thinly sliced)
  • 1/2 cup tomatoes (diced)
  • Optional: 2 tablespoons chopped green onion
  • Pepper (to taste)
  • Vegetable oil for brushing tops

Steps to Make It

  1. Pre-heat the oven to 425 F.

  2. Lightly spray a cookie sheet with vegetable cooking spray.

  3. Arrange two tortillas on the cookie sheet and then evenly top with 1/4 cup of the cheese.

  4. Top the cheese with the sliced ham or turkey, the diced tomatoes, green onion and then the other 1/4 cup of cheese.

  5. Sprinkle each with a little pepper and then cover each with another tortilla.

  6. Brush the tops with vegetable oil and bake in a 425 F oven for about 10 to 12 minutes, until browned.

  7. Cut quesadillas into wedges and serve with mustard or mayonnaise.