One of my go-to quick-fix meal standbys for our family are quesadillas. I we do our fair share of traditional bean and cheese quesadillas, but I also like to think outside the box. Like the recipe I share a couple months ago, this quesadilla recipe is one of our favorites, and perhaps the most quick to prepare.
Got 5-10 minutes? You can make this recipe.
Cuban sandwiches are one of my favorites. Traditionally this sandwich combines sliced roast pork loin, ham, a mild white cheese, sliced pickles and a mustard sauce. If you haven’t had a “Cuban” before, I highly recommend trying one next time you have the chance. Or better yet…make this recipe.
Here I omit the pork loin to cut down on the fat and calories. These are just as tasty, a flash to make, and if your kids like pickles the way mine do, they’ll be a family favorite.
8 Whole Wheat (or regular) Tortillas
Sliced Ham (we use about ¼ pound)
8 slices Gouda, Swiss or other mild white cheese
Dill or Bread and Butter pickle slices
3 tablespoons brown mustard
¼ cup light mayonnaise
Combine the mustard and mayonnaise in a small bowl. Take one tortilla and spread 1-2 tablespoons of the mustard mixture on it. Top with ham, cheese and pickle slices. Top with another quesadilla.
Place in a large skillet over medium heat. (You may spray your pan with cooking spray, but we do our quesadillas in a dry skillet and it works just great). Cook for 3-5 minutes, flip and cook for another few minutes.
Let cool and slice.