“These are clearly not your average quesadillas!” writes Robin Miller in Robin Takes 5. “You can also make the dish with smoked turkey instead of ham.”
Cuban Quesadillas with Smoked Ham and Pickled Peppers
From Robin Miller‘s Robin Takes 5: 500 Recipes, 5 Ingredients or Less, 500 Calories or Less, 5 Nights a Week at 5:00 p.m., published by Andrews McMeel Publishing, LLC.
8 taco-size regular or whole wheat flour tortillas
8 ounces thinly sliced smoked ham
1 cup shredded Monterey Jack cheese
1/2 cup thinly sliced pickled jalapenos
1 teaspoon smoked paprika
Coat a stovetop griddle or gill pan with cooking spray and preheat over medium-high heat. Arrange 4 of the tortillas on a work surface and top with the ham, cheese, and peppers. Sprinkle the paprika over the top. Top with the remaining tortillas and transfer the quesadillas to the hot pan. Cook 3 to 5 minutes per side, until the tortillas are golden brown and the cheese melts.
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