Honey Ham, Gouda, and Apple Quesadillas – Trying to figure out what to do with that leftover ham? Turn it into a quick, easy, and delicious appetizer with this fun spring recipe!
The Easter Bunny has come and he has gone, and I don’t know about you, but I’m sitting here in a chocolate-and-jellybean stupor. There’s also the inevitable pile of leftover ham in the refrigerator that someone should really do something about. Between the crash after the candy buzz and all the work that went into making Easter happen in the first place, I don’t really feel like cooking for the next week. After all, I’m too busy picking up little pieces of fake grass that the kids have scattered throughout the house.
So why not keep things easy and fun when it comes to dinner this week? That’s what I have in mind with this recipe for Honey Ham, Gouda and Apple Quesadillas. They come together in only a few minutes without much fuss or mess. Not to mention, they use up some of that leftover ham. Served with a side of arugula salad, they make a perfect Easter leftover meal! Just take it easy with the chocolate and jelly beans after the kids are in bed. We all know how tempting they can be. 😉
- 1 C diced leftover honey ham
- 2 C shredded Gouda cheese
- 2 thinly sliced Granny Smith apples
- 3 Tbsp Dijon mustard
- 2 Tbsp honey
- 8 flour tortillas
- Prep the ham, Gouda and Granny Smith apples.
- In a small bowl, mix together the Dijon and honey until evenly combined to make honey mustard.
- Spread the homemade honey mustard on a tortilla and then place it mustard side up in a lightly oiled quesadilla maker or in a pan over medium heat. Quickly arrange the Gouda cheese, ham and apples on the quesadilla and top with another tortilla. If cooking in a quesadilla maker, clip the machine closed and open and remove when the "done" light turns on. If cooking on a stove top, place a cast iron skillet on top of the quesadilla, cook for two minutes, flip, and cook for another two minutes while the quesadilla is still being pressed by the cast iron pan.
- Allow the quesadilla to cool for a few minutes before cutting and serving. Repeat the above directions four times to make four quesadillas.
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