|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 4g||15%|
|*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.|
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.
- 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
Pre-heat the oven to 425 F.
Lightly spray a cookie sheet with vegetable cooking spray.
Arrange two tortillas on the cookie sheet, then evenly top with 1/4 cup of the cheese.
Top the cheese with the sliced ham or turkey, the diced tomatoes, green onion, then the other 1/4 cup of cheese.
Sprinkle each with a little pepper, then cover each with another tortilla.
Brush the tops with vegetable oil and bake in a 425 F oven for about 10 to 12 minutes, until browned.
Cut quesadillas into wedges and serve with mustard or mayonnaise.