Ham Egg And Cheese Quesadillas Recipes

HAM, EGG, AND CHEESE QUESADILLAS

Steps:

• Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency.
• Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield® cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces.
• Repeat with remaining ingredients to make 5 more quesadillas.

SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS

Steps:

• Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
• Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
• Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
• Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
• Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.

CHEESY HAM QUESADILLAS

Steps:

• Sprinkle cheese onto one half of each tortilla. Top with ham, tomato and green onion tops. Fold each tortilla in half, pressing firmly together.
• In a 10-inch skillet, cook quesadillas, two at a time, over medium heat for 4 minutes, or until lightly browned, turning once. Repeat with remaining quesadillas.
• Cut each quesadilla into wedges and serve.

NIF'S EGG, HAM AND CHEESE BREAKFAST QUESADILLAS

Steps:

• Over medium-low heat, heat ham in a nonstick frying pan sprayed with nontick spray. While ham is warming, whisk together the egg and egg substitute. Add to ham and stir until eggs are just barely cooked. Salt and pepper to taste.
• Place one tortilla in another frying pan, over medium heat. Sprinkle with half of the cheddar and half the ham and egg mixture. Top with half of the mozzarella. Place second tortilla on top.
• Gently lift the tortilla to see when it is lightly browned. When it is, slide quesadilla onto a plate. Place pan on top of plate and flip so that the uncooked side is now on the bottom. Cook until lightly browned. Slide onto a cutting board and cut into 6 slices.
• Repeat to make another quesadilla.

HAM AND CHEESE QUESADILLAS

Steps:

• lay 1 tortilla in frying pan. heat must still be off.
• tear ham up, and grate cheddar cheese. other hams maybe used. after tearing ham and grating cheese mix together, with a drizzle of olive oil if using. olive oil just holds the filling together but works without.
• then sprinkle filling evenly on the tortilla making sure ham and cheese are evenly shared all over the tortilla.
• lay next tortilla on top and press down lightly.
• turn hob onto low heat and allow cheese to melt so tortillas are glued together.
• when golden brown, turn over and allow other side to cook to same colour.
• then cut into 4 seperate pieces, serve with guacamole and salad to finish off this british/ american take on an authentic mexican dish.

HAM AND CHEESE QUESADILLAS

Steps:

• Arrange 4 tortillas on work surface. Sprinkle 1/2 cup cheese over each tortilla. Top with ham, leaving 1/4-inch borders. Sprinkle 1 tablespoon raisins over each. Divide remaining cheese and sprinkle over tortillas. Top with onions and remaining tortillas. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Melt 1 1/2 teaspoons butter in heavy large skillet over medium heat. Place 1 quesadilla in skillet. Cook until brown, about 3 minutes per side. Remove from skillet and keep warm. Repeat cooking process with remaining butter and quesadillas. Cut into wedges and serve.