Ham and cheese quesadilla recipe: classic comfort food

Ham and cheese quesadillas are a comforting, satisfying lunch option that's easy to make and packed with flavor. This recipe uses thinly sliced ham and a blend of melted cheeses wrapped in a crispy flour tortilla.

Ingredients and substitutions

1 large flour tortilla (8-10 inches)

1 teaspoon butter, softened

⅓ cup shredded cheese (cheddar, Colby jack, Pepper jack, or Mexican blend work well)

2 slices black forest ham, chopped into ½-inch pieces (about ¼ cup)

Sour cream, ranch dressing, or salsa for serving (optional)

Instructions

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1. Warm a non-stick skillet over medium-high heat.
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2. Lightly butter one side of a large flour tortilla.
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3. Place the tortilla, buttered side down, in the skillet.
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4. Sprinkle about 3 tablespoons of shredded cheese over half of the tortilla.
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5. Top the cheese with chopped ham pieces.
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6. Add the remaining cheese on top of the ham.
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7. Fold the tortilla in half to enclose the filling.
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8. Cook for 2-3 minutes, until the cheese starts to melt and the tortilla browns slightly on the bottom.
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9. Flip the quesadilla over and cook for an additional 2-3 minutes, until the other side is golden brown and the cheese is fully melted.
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10. Remove the quesadilla from the skillet and transfer it to a cutting board.
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11. Cut the quesadilla into wedges and serve warm with your favorite dipping sauces, if desired.
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Expert tips and variations

Use a thermometer to ensure your skillet is at the right temperature (medium-high heat is typically around 375°F).

If you prefer a crisper tortilla, cook the quesadilla for an additional minute on each side.

Experiment with different cheeses, such as mozzarella, provolone, or a blend of cheddar and Monterey Jack for unique flavor profiles.

For a spicy twist, add diced jalapeños or pepperoncini to the filling along with the ham and cheese.

Try using different types of cured meats, like prosciutto or serrano ham, for a salty, savory alternative to black forest ham.

Serving suggestions and storage

Serve the quesadilla with a side of fresh veggies, like cherry tomatoes and cucumber slices, for a light and refreshing accompaniment.

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 15-30 seconds or in a skillet until crispy and warm.

Frequently asked questions

Can I use corn tortillas instead of flour tortillas? Yes, but they may be more delicate and prone to cracking.

Do I really need to butter the tortilla? Yes, a light coating helps the tortilla brown evenly and prevents it from sticking to the pan.

How should I slice the ham? Thinly sliced ham works best, about ¼ inch thick. If using thicker slices, chop them into smaller pieces for even distribution.