easy weekend quesadillas

Name: Easy Weekend Quesadillas
Prep time: 10 min
Cook time: 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 - roma tomato, seeds removed and diced into small pieces; 1/2 - granny smith apple, diced into small pieces; 1/2 cup(s) shredded lettuce; 2 slice(s) smoked ham, fine julienned; 1/4 cup(s) kernel sweet corn; 1 - scallion, chopped; 1/2 cup(s) shredded cheese (any kind of cheese); 4 - medium size flour tortillas; 2 tablespoon(s) mayonnaise; 1 tablespoon(s) sour cream; 1/2 teaspoon(s) yellow mustard; 1 tablespoon(s) grated Parmesan cheese; 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) black pepper; 1/2 tablespoon(s) Sriracha (optional); 1/2 tablespoon(s) unsalted butter

(1 RATING)

204 Pinches 13 Photos

Elsa Beene

North Pole, AK

Updated on Mar 7, 2018

This quesadilla recipe is easy to make and so good for a snack or late lunch dish.

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Two easy weekend quesadillas on a plate.

Blue Ribbon Recipe

These quesadillas are easy and pack a big punch of flavor. Ham gives the quesadilla a smokey taste and you get a pop of sweetness from the corn and the apple. Sriracha brings heat to the creamy sauce. If you don't like spicy, definitely leave the Sriracha out. Everything mixed together creates a really delicious quesadilla.

— The Test Kitchen

prep time 10 Min

cook time 10 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 - roma tomato, seeds removed and diced into small pieces
1/2 - granny smith apple, diced into small pieces
1/2 cup shredded lettuce
2 slices smoked ham, fine julienned
1/4 cup kernel sweet corn
1 - scallion, chopped
1/2 cup shredded cheese (any kind of cheese)
4 - medium size flour tortillas
2 tablespoons mayonnaise
1 tablespoon sour cream
1/2 teaspoon yellow mustard
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 tablespoon Sriracha (optional)
1/2 tablespoon unsalted butter

How To Make easy weekend quesadillas

Step 1

In a medium bowl, mix tomato, apple, lettuce, corn, smoked ham, and corn.

Step 2

In a small bowl, whisk mayonnaise, sour cream, mustard, Parmesan cheese, garlic powder, black pepper, and Sriracha.
Step 3

Add mayo mixture to vegetable mixture. Stir and toss to coat. Divide into 4 equal portions.
Step 4

Heat a medium non-stick skillet over medium heat. Melt 1/8 tbsp unsalted butter. Place tortilla on skillet, add 1 portion of vegetable mixture and sprinkle with 1/8 cup shredded cheese. Fold tortilla in half and press gently.
Step 5

Flip tortilla. Cook until light brown and crispy (about 2 minutes each side). Remove from skillet and cut into wedges.
Step 6

Repeat remaining 3 tortillas and serve immediately.
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