What do pizzas, cheese burgers, lasagne, mac & cheese, grilled cheese, cheese steak and nachos fries (oh boy, the list just goes on doesn’t it?) have in common? Yes, they are all CHEESY foods. If I’d name an ingredient which I think would be the world’s best invention, I’d have to say it’s cheese. It’s such a universal thing that not only makes food taste good but makes us feel good after eating. And that’s what comfort food really is about.
The last time I made quesadillas at home was for a Tex-Mex feast that the husband requested on his birthday. These Bacon Ranch Chicken Mushroom Quesadillas totally blew us away. And after a seemingly long hiatus, here comes the Ham & Cheese version finally. Equally mind-blowing. Damn, why is cheese so unkind to our waistline?
Ham & Cheese Quesadilla Recipe
Ingredients (makes 3 whole quesadillas)
6 pieces tortilla wraps (I use Mission brand tortillas)
200g cheddar cheese, grated
100g chicken ham, chopped
100g button mushrooms, thinly sliced
1/2 green bell pepper, diced
salt and pepper to taste
olive oil
Instructions
1. Heat a little olive oil in pan and stir-fry the button mushrooms and bell peppers separately. Season with salt and pepper. Set both aside.
2. Heat a grill pan or skillet over medium high heat. Grill a tortilla on both sides (flipping regularly so you don’t burn it) till air pockets start to form and the exterior becomes slightly crispy. Grill a second tortilla. Turn the heat off once done.
3. Place one of the ready tortillas back into the pan. Sprinkle a small handful of cheese over the top. Add the ham, mushrooms and peppers and sprinkle more cheese on top. Turn the heat back on and place the second tortilla on top, pressing down with a spatula. Once the cheese at bottom layer starts to melt, flip* the entire quesadilla so the heat can melt the other layer of cheese and hold the ingredients in place. Repeat for the rest of the tortillas.
4. Using a pizza cutter, cut each quesadilla into quarters and serve while hot.
*Tip: To flip the quesadilla, first slide it off the pan onto a flat plate and then flip the plate back onto the pan. The quesadilla will land beautifully with no mess.