These quesadillas are filled with crispy, savoury ham and pickles! Cooked until perfectly golden-brown and delicious when dunked straight into the mustard-mayo.
Flour Tortillas, 6-inch(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Dill Pickle, sliced
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
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.