The crispy, golden tortillas of this ham and cheese quesadilla contain melted cheese and warm slices of deli meat. With a satisfying blend of classic flavors in every bite, it’s easy to choose. And I should know! I choose quesadillas over anything else at lunchtime.
If there’s one thing I’ve learned after making hundreds of quesadillas, it’s that once you know how to make them, you can copy them almost forever. And since I love ham and cheese (ahem, ham and cheese biscuits), it was only a matter of time. I’m happy to report that this irresistibly crunchy quesadilla is perfect for the classic pairings I love.
ham and cheese quesadilla
I’ll be honest. There are days when I don’t want a trendy flavor. And when I’m in the mood for something reliable, ham and cheese are always the perfect pairing. It feels like comfort food with very little effort.
I also love the approachability of this quesadilla. Not everyone has ever cooked chicken, eaten leftover steak, or stored caramelized onions in the refrigerator. But most people have some version of ham and cheese in their deli drawer. This proves that even novice cooks can take simple ingredients and turn them into truly mouth-watering lunches and snacks. Try it!
Ingredients and Substitutes
Flour tortillas – I love the flavor and texture of flour tortillas. I only use it for quesadillas like this one.
Ham – Thinly sliced ham is my preference here. It heats up quickly and makes it easier to layer the cheese evenly. However, a fully cooked ham will come in handy in a pinch.
Cheese – Any melted cheese will make a great quesadilla. Freshly shredded Monterey Jack or Pepper Jack, as well as a shredded Mexican cheese blend, all work well in this dish.
Butter – A thin layer of butter helps the tortilla brown evenly in the pan. You can also use a neutral oil if you prefer.
Notes on equipment
Knife Cutting board Spatula Skillet
How to make ham and cheese quesadillas
Preheat your frying pan: Heat your favorite nonstick skillet on the stove over medium heat.
Butter the tortillas: While the tortillas are heating, chop the deli ham into small pieces. Then, give each side of the tortilla some love with butter and a knife.
Assemble the filling: Place the buttered side of the tortilla on the bread and sprinkle the top half with cheese. Layer the ham over the cheese and sprinkle with the remaining cheese.
Cook: Using the edge of a spatula, carefully fold the uncovered half over the filling. Then continue cooking until browned and crispy, 1 to 2 minutes.
Flip and finish: Carefully flip in the skillet and cook until crispy on the other side, 2 to 3 minutes. The cheese should be completely melted by the time both sides are cooked.
Slice and serve: Transfer the quesadilla to a cutting board and slice. This is a dish you want to eat before the cheese cools and hardens.
expert tips
You can see that the meaning of “medium heat” varies depending on the stove. Gas ranges tend to reach higher temperatures and react more quickly to changes, while electric coils take longer to heat up and cool down. This is why I emphasize the importance of temperature control. Serve hot so that the outside is crispy and brown. However, if the heat is too high, the outside of the tortilla will burn before the cheese melts.
Control the heat – If the tortillas get too dark, remove the pan from the heat. You can also put a lid on to trap the heat, or pour water on the outside of the pot to create steam. Both will help the cheese melt faster.
Dry the ham – This is usually not a problem with freshly sliced ham. However, some types of prepackaged ham may contain a lot of extra water. Therefore, patting the ham dry will help prevent the inside from becoming soggy.
Shred it yourself – Pre-shredded cheese contains anti-caking agents that affect melt quality. But freshly made shredded cheese melts smoothly every time. I think you’ll find it worth the extra effort. That being said, if you use shredded cheese for your quesadillas, adding a little water to the outside edge of the pan to create steam will ensure it melts beautifully, whether freshly shredded or not.
offer suggestions
When I serve ham and cheese quesadillas, I almost always add something fresh and crunchy on the side, like this bright cucumber tomato salad. Simple contrasts like this can make a meal feel more complete.
If I’m craving something a little sweet, I’ll prepare a mandarin broccoli salad or a sweet kale vegetable salad. Both offer texture, color, and natural sweetness that pair well with salty ham or creamy cheese.
Preemption and storage
Make Ahead: Quesadillas aren’t really a “make ahead” option. However, you can also completely shred the cheese and chop the ham in advance.
To store: Allow cooked quesadillas to cool before storing in an airtight container. It can be stored in the refrigerator for about 3 days.
How to reheat: If you’re in a hurry, pop the leftover triangles in the microwave for 15 to 30 seconds. However, to refresh the crunchy texture, simply heat them in a skillet or air fryer for a few minutes.
See more quesadilla recipes
FAQ
Yes, but the texture will be harder and more brittle. And it turns out that corn tortillas don’t fold easily and can crack.
yes. As long as the tortillas are completely coated with a light covering, they will brown evenly. However, if you miss something, it won’t be as crispy.
I like my ham thinly sliced, no more than 1/2 inch square. I find that doing so makes it easier to distribute evenly throughout the quesadilla. If you’re using thick-cut ham, cut it into 1/4-inch cubes for best results.
Heat a Teflon-coated frying pan over medium heat. Lightly butter one side of one tortilla and place it in the hot skillet. Sprinkle half of the tortilla with about 3 tablespoons of cheese, then top with the ham and remaining cheese.
Fold the tortilla over and cook for 2-3 minutes. When the cheese begins to melt and the tortilla underneath is slightly brown, flip the folded quesadilla over to sear the other side.
Continue cooking until all the cheese is melted and the tortillas are crispy around the edges and deep golden brown. Using a spatula, return the quesadilla to the cutting board and cut into wedges while still hot. Serve hot.
calorie: 377 kcal | carbohydrates: 16 g | protein: twenty three g | fat: twenty four g | Saturated fat: 12 g | Polyunsaturated fats: 2 g | Monounsaturated fats: 8 g | Trans fat: 0.2 g | cholesterol: 75 mg | sodium: 1160 mg | potassium: 229 mg | fiber: 1 g | sugar: 1 g | Vitamin A: 377 IU | calcium: 238 mg | iron: 2 mg
Nutritional information is automatically calculated and should only be used as a rough guide.
