I made up this ham and pineapple quesadilla recipe when I worked at a cafe and was craving Hawaiian-style pizza. We were serving Mexican food that day so I had to work with the ingredients on hand. I have made this repeatedly since. My favorite quesadilla. I like to mix sour cream and salsa in a small bowl and dip it.
Ingredients
- flour tortillas: 10 piece
- ½ pounds sliced ham: 1 piece
- mozzarella and Cheddar cheese blend: 3 packages (8 ounce packages, shredded)
- salsa: 1 jar (8 ounce jar)
- pineapple chunks: 1 can (15 ounce can, drained)
- carton sour cream: 1 piece (8 ounce, optional)
Metric Conversion
Stages of cooking
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Heat a griddle over medium-high heat. Toast one side of a tortilla, 1 to 2 minutes. Lay 2 to 3 slices of ham on the other side of the griddle to heat through. Flip toasted tortilla over, sprinkle with mozzarella and Cheddar cheese blend, layer with hot ham, spread with desired amount of salsa, sprinkle with desired amount of pineapple, and fold tortilla in half.
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Turn quesadilla over and continue to cook until cheese is melted and tortilla has reached desired crispness, 2 to 4 minutes. Cut into wedges with a pizza cutter. Repeat with remaining ingredients. Serve with sour cream.
