Cubano Ham Quesadillas

Cubano Ham Quesadillas

with Pickles and Fresh Salad

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These quesadillas are filled with crispy, savoury ham and pickles! Cooked until perfectly golden-brown and delicious when dunked straight into the mustard-mayo.

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Ham Steaks

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 cup

Monterey Jack Cheese, shredded


1 unit

Dill Pickle, sliced

2 tbsp


(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

56 g

Spring Mix

1 unit


2 unit


113 g

Cherry Tomatoes

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tbsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories930 kcal
Fat58 g
Saturated Fat17 g
Carbohydrate48 g
Sugar6 g
Dietary Fiber2 g
Protein53 g
Cholesterol140 mg
Sodium2930 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Paper Towel
Medium Bowl
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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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.