Cubano Ham Quesadillas
with Pickles and Fresh Salad
These quesadillas are filled with crispy, savoury ham and pickles! Cooked until perfectly golden-brown and delicious when dunked straight into the mustard-mayo.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Ham Steaks
6 unit
Flour Tortillas
(Contains Gluten)
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 unit
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
56 g
Spring Mix
1 unit
Lime
2 unit
Radish
113 g
Cherry Tomatoes
Not included in your delivery
¼ tsp
Salt and Pepper*
2 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Pat ham dry with paper towels, then cut into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then ham. Cook, stirring occasionally, until golden-brown, 6-7 min.** (TIP: Cook in batches for 4 ppl.) Transfer to a medium bowl.
While pork cooks, halve tomatoes. Cut radishes into 1/4-inch thick matchsticks. Juice lime. Pat pickles dry with paper towels, then roughly chop. Add pickles to the bowl with ham. Mix Dijon mustard and mayo in a small bowl.
On a clean surface, arrange tortillas. Spread mustard-mayo mixture between tortillas, then sprinkle over cheese. Divide ham-pickle mixture over one side. Carefully, fold the other side of tortilla over filling.
Heat the same pan over medium heat. When hot, add three quesadillas. Cook, until golden-brown, 1-2 min per side. Repeat with remaining quesadillas.
While quesadillas cook, whisk together 1 tbsp lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl), in a large bowl. Add spring mix, radishes and tomatoes. Toss to combine. Season with salt and pepper.
Divide Cubano ham quesadillas and salad between plates.
