Favourite Southwest Ham & Cheese

Southwest ham and cheese quesadillas are the four-ingredient handheld dinner that makes leftover deli ham worth its place in the fridge. Each quesadilla layers smoked ham and a slice of mild cheddar between two flour tortillas, then crisps in a hot skillet until the outside is golden and the cheese is fully melted into the ham.

The oil is doing the work of butter here. Two tablespoons per quesadilla seems like a lot, but it’s what gives you that deeply golden, almost fried crust on both sides. The cheese melts in the trapped heat between the tortillas while the outside crisps up.

Cut into wedges and serve with salsa, sour cream, or guacamole. The recipe yields six wedges per quesadilla and three quesadillas total, so you can easily feed a family of four with leftovers, or six with a side salad.

Pro Tips

• Use a heavy skillet, ideally cast iron. Even heat distribution gives both sides of the quesadilla the same golden crust without scorching the middle.
• Don’t try to flip the quesadilla too early. Let the bottom crisp up fully (about 3 minutes) before attempting the flip, or it’ll fall apart.
• Stack two slices of cheese (one on each ham layer) for extra cheesy melt. The recipe is conservative, but more cheese is rarely a mistake.
• Cut with a pizza wheel or sharp knife while still hot. Cooled quesadillas tear and the cheese pulls strings instead of cutting clean.

Variations

• Add sliced jalapenos or pickled banana peppers for a spicy Southwest kick.
• Sub Monterey Jack or pepper Jack cheese for the cheddar.
• Spread thin layer of refried beans on the tortilla before adding ham and cheese for a heartier version.