Flavorful Ham and Cheese Quesadillas

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Here is my go-to ham and cheese quesadilla recipe, with crispy tortillas, melted cheese, and tender ham that comes together in just minutes. These quesadillas are my kids’ most-requested lunch on weekends. I often make extra because they disappear so quickly – and let’s be honest, who doesn’t love finding leftover quesadillas in the fridge for a quick snack?

What Kind of Ham Should I Use?

For quesadillas, deli ham is your best friend since it’s already cooked, thinly sliced, and ready to use. Black Forest ham is a great choice because it has a slightly smoky flavor and isn’t too salty, but honey ham or Virginia ham work just as well in this recipe. If you’re working with leftover holiday ham, that’s perfectly fine too – just slice it as thin as you can. The key is to avoid super thick-cut ham since it can make your quesadilla bulky and harder to fold. Also, make sure your ham slices aren’t too wet – if they seem watery, just pat them dry with a paper towel before adding them to your tortilla.

Options for Substitutions

This quesadilla recipe is super adaptable and you can switch things up based on what you have in your fridge:

• Gruyere cheese: While Gruyere gives a nice nutty flavor, you can easily use cheddar, mozzarella, Swiss, or even a Mexican cheese blend. Just make sure to use a good melting cheese!
• Flour tortillas: Any size flour tortilla works here – just adjust your filling amounts accordingly. Whole wheat tortillas are fine too, though corn tortillas aren’t the best choice as they can be less pliable.
• Deli ham: Black Forest, honey ham, or any deli ham works great. You could even use leftover holiday ham, turkey, or chicken if that’s what you have on hand.
• Kosher dill pickles: Not a pickle fan? Leave them out or try banana peppers, jalapeños, or even some sautéed onions for that extra zip.
• Hot sauce: Any hot sauce works here – Tabasco, Frank’s RedHot, or even a chipotle sauce. You can also skip it entirely if you’re not into spicy food.
• Vegetable oil: Butter, olive oil, or even a light coating of cooking spray will work for crisping up your tortillas.

Watch Out for These Mistakes While Cooking

The biggest mistake when making quesadillas is cranking up the heat too high, which can burn your tortillas before the cheese has a chance to melt – keep your stovetop at medium-low heat and be patient. A common error is overstuffing your quesadillas, which makes them difficult to flip and causes the filling to spill out; instead, stick to about ½ cup of cheese and 3 slices of ham per tortilla, leaving a half-inch border around the edges. For the crispiest results, make sure to dab your pickle slices dry with paper towels before adding them, as excess moisture can make your tortillas soggy. Finally, resist the urge to press down hard on the quesadilla while it’s cooking – a gentle press is all you need, otherwise you’ll squeeze out all the delicious filling.

What to Serve With Ham and Cheese Quesadillas?

These cheesy quesadillas pair perfectly with a variety of simple sides that can turn them into a complete meal. A fresh, crisp coleslaw or Mexican-style street corn salad adds a nice crunch and helps balance out the rich, melty cheese. If you’re in the mood for something warm, a cup of tomato soup makes an excellent dipping option – kind of like a Mexican-inspired grilled cheese situation! You can also keep things super casual with some tortilla chips and fresh guacamole or salsa on the side, plus a handful of pickled jalapeños for those who like a bit of heat.

Storage Instructions

Keep Fresh: These ham and cheese quesadillas are best enjoyed right after cooking when they’re nice and crispy. If you have leftovers, wrap them in aluminum foil or place them in an airtight container and pop them in the fridge for up to 2 days. Just keep in mind that the tortillas might lose some of their crispiness.

Make Ahead: You can prep these quesadillas in advance! Assemble them without cooking, wrap individually in plastic wrap, and store in the fridge for up to 24 hours. When you’re ready to eat, just cook them according to the recipe instructions. This is super handy for quick lunches or dinner prep.

Warm Up: To bring back that crispy texture, warm leftover quesadillas in a skillet over medium heat for about 2 minutes per side. You can also use a toaster oven for 3-4 minutes – it works better than the microwave for keeping the tortillas crispy. If you’re in a hurry, the microwave works too, but the texture won’t be quite the same.

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 80-90 g
• Carbohydrates: 80-90 g

Ingredients

• 2 cups grated gruyere cheese, separated (substitute with cheddar or mozzarella if desired)
• 4 flour tortillas (each roughly 7 to 8 inches wide)
• 12 pieces of cooked deli ham (such as black forest, about 3 thin slices per tortilla)
• 2 kosher dill pickles, thinly sliced and dabbed dry (approximately 3 slices for each quesadilla)
• Hot sauce, such as sriracha, to your liking (optional)
• 4 teaspoons vegetable oil (or use olive oil)
• Sour cream and/or ranch dressing for serving (optional)

Step 1: Assemble the Quesadillas

Begin by taking each tortilla and spreading half (1 cup) of the Gruyere cheese over one half of the tortilla.

Layer slices of ham on top of the cheese.

Add sliced pickles and drizzle with hot sauce to taste, if desired.

Sprinkle the remaining half (1 cup) of the Gruyere cheese on top of the fillings.

Fold each tortilla over to form a half-moon shape, encasing all the ingredients inside.

Step 2: Prepare the Pan

Heat about 2 teaspoons of vegetable oil in a large non-stick frying pan over medium-low heat.

Gently swirl the oil around the pan to ensure it coats the bottom evenly.

Note: To cook the quesadillas efficiently, work in batches, cooking two quesadillas at a time and adding more oil between batches if necessary.

Step 3: Cook the Quesadillas

Place two of the assembled quesadillas in the heated pan.

Allow them to cook for approximately 3 minutes on one side, or until they start to turn golden brown.

Carefully flip each quesadilla to the other side, and continue to cook for an additional 3 minutes, ensuring the outside is crispy, the fillings are heated through, and the cheese is melted.

Watch closely to prevent burning.

Once done, transfer the cooked quesadillas to a plate.

Step 4: Finish Cooking Remaining Quesadillas

Repeat the cooking process with the remaining quesadillas, adding oil to the pan as needed between batches.

Ensure each batch is cooked until golden brown and crispy with melted cheese.

Step 5: Serve and Enjoy

Once all the quesadillas are cooked, cut each in half to yield 8 pieces in total.

Serve them warm with a side of sour cream or ranch dressing for dipping.

Enjoy your delicious handmade quesadillas!