Chicken & Ham Quesadillas

This recipe is one of my favorites to make on the weekends. It's easy finger food and never disappoints. You can also serve it with some crunchy coleslaw for a great picnic meal. If you want your Quesadilla to be a little on the sweet side, substitute scallions with thinly sliced red onions or sweet vidalia onions. This recipe is not Puerto Rican however who does not love a great Quesadilla?

Chicken & Ham Quesadilla 

(serves 4-6) 

1/2 Rotisserie chicken (traditional, lemon pepper or mojo) - shredded 

12 Pepper Jack cheese slices

1/2 lb Black Forest or Serrano ham - thinly sliced

scallions (green part only between 3-4 stalks) - thinly sliced  

jalapenos (optional) - thinly sliced   

olive oil  

8 large flour tortillas 

Instructions:

1) Create your tortilla - first layer, put two cheese slices on the tortilla, 3 slices of ham, a handful of scallions, a handful of shredded chicken, jalapenos (optional) and finally top with two cheese slices again. 

Chalupa does not want to leave my side...I wonder why?

2) Lightly brush the outside of your tortilla on both sides with olive oil before you put on your panini press. Cook for about 15 minutes until crispy. 

 

4) Cut in four triangle sections and serve with mango salsa and spicy ranch. I think Chalupa approves of today's menu....¡buen provecho!