Cubano Quesadillas

americastestkitchen.com

Sue

subheading: GATHER YOUR INGREDIENTS:

2 plain flour tortillas, eight-inch

4 teaspoons Dijon mustard

4 slices deli ham

⅔ cup shredded Gruyère cheese (3 ounces)

2 tablespoons minced red onion

2 tablespoons chopped pickles (sweet or dill)

vegetable oil for brushing tortillas

subheading: BEFORE YOU BEGIN:

When making the quesadillas, the skillet should be fairly hot, but it should never smoke; if it does, reduce the heat to medium-low. Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes. When making the quesadillas, the skillet should be fairly hot, but it should never smoke; if it does, reduce the heat to medium-low. Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

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