All those peppers, both green and red, plus holiday leftovers netted us one of the best meals ever—a true delight for a busy night that saw me start to decorate the Christmas tree and wade right into the swirling current of December crazy-ness.
Fresh Ham and Pepper Quesadillas were ready in almost as much time as one could sing "Here Comes Santa Claus" and brought so much cheer that the Grinch just had to stay far away on this Christmas-prep night.
Into a hot skillet went a flour tortilla that had been spread with mustard and topped with Monterey Jack cheese. Atop that went the mixture of ham, green peppers, and green onions and another cheese layer, with a second mustard-spread tortilla on top. A quick browning in the skillet melted the cheese and stuck the layers together. Dinner—ready with a maximum of 15 minutes' work from the time I chopped the first pepper to the moment the quesadillas were sliced with a pizza cutter and placed on the dinner plate. Love it, love it, love it!
Fresh Ham & Pepper Quesadillas
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
2 ounces sliced ham, cut in strips
1/4 cup green onions, minced
4 large flour tortillas
2 tablespoons yellow mustard
1/2 cup shredded Monterey jack cheese
salsa, sour cream (optional)
Combine peppers, ham, and onions. Spread 2 tablespoons yellow mustard on two tortillas. Spread a thin layer of cheese over the mustard; sprinkle with ham mixture. Spread remaining cheese over the top and cover with a second tortilla. Spray a skillet with cooking spray; heat over medium heat. Place one quesadilla in the pan and cook until lightly browned. Flip the quesadilla gently and cook until the bottom is lightly browned. Repeat with the second quesadilla. Remove the quesadilla from the pan; cut and serve with your favorite salsa and/or sour cream. Makes four servings.