Ham and Cheese Corn Tortilla Quesadilla

Fried corn tortilla quesadilla topped with a fried egg.

Ham and Cheese Corn Tortilla Quesadilla

These simple fried ham and cheese quesadillas made with corn tortillas are a quick and easy meal. Filled with chopped ham, jalapeno peppers, and topped with a fried egg, you'll want to eat these every night.

Course Breakfast Recipes

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings Quesadillas

Calories 358kcal

Author Lea Ann Brown

Ingredients

2 Tablespoon Butter
4 corn Tortillas
1/2 cup Cooked Ham Steak chopped
1/2 cup Jalapeno pepper chopped
3/4 cup cheddar cheese grated

Instructions

Melt a tablespoon butter in a fry pan. Once the butter has melted and bubbles are starting to subside, add a corn tortilla.
Top the tortilla with half of the grated Cheddar, half of the chopped ham and half of the chopped jalapeno pepper. Leave a little room around the edges so the ingredients don't fall out when you flip it. Let it cook for about 30 seconds or until golden brown.
Add the 2nd corn tortilla and flip the quesadilla using a sturdy wide spatula.
Cook, flipping the quesadilla a couple of times, until it is crisp and golden and the cheese has melted lacey at the sides.
Remove the quesadilla to a cutting board, cover with foil and let it rest.
Fry an egg in the now-empty pan with a little more butter, then using a sharp serrated knife, cut the quesadilla into quarters, placing the egg on top. Top with cilantro and a good shake of your favorite hot sauce or salsa. Then make the 2nd quesadilla.

Notes

Watch these corn tortilla quesadillas closely while you cook them. They'll toast up quickly. Cover them with foil to keep warm while you fry the eggs.

Tips for Success

Make sure you're purchasing a cooked ham steak. A ham steak labeled "smoked" is cooked.

Practice those knife skills. Chop the ham and jalapeno peppers in uniform cubes. This will help the ingredients cook evenly and will give you pride in skill set. And cutting them small will keep them from falling out when flipping the quesadilla.

If you want to use oil instead of butter, use a neutral oil with a high smoke point like canola or vegetable. A high smoke point will result in a crispier and easier browned quesadilla. I don't suggest olive oil.

A quality cheese quesadilla needs a good melting cheese. Pepper Jack, Monterey Jack, Cheddar, Muenster and Oaxaca are good choices.

For this recipe I used very small chunks of ham and jalapeno, so they warmed well and became hot as the quesadilla cooked. As with omelettes, if using bell peppers, onions, or mushrooms, it's best to sautee the vegetables before adding to the cheese quesadilla.

Nutrition