In my previous recipe for guacamole I think it’s pretty clear that I have a love for all things on the Mexican side of eating, at least to the extent that Mexican food makes for great party and event finger food, or appetizers. Here I have a multi-cultural mixy-mix of Mexico meets Cuba – The Quesadillas Cubano.
8 small flour tortillas
4 ounces thinly sliced Black Forest ham
4 ounces thinly sliced roast pork from the deli
4 ounces thinly sliced part-skim Swiss cheese
2 good sized sandwich-cut dill pickles sliced
1/4 cup yellow mustard
The above is a good proportion for making four quesadillas, so add or subtract however you like for more or less. This couldn’t be easier, spread everything somewhat evenly on the tortilla, preheat your oven to 350, toss in the oven. Quick trick, I kind of like to shred the swiss cheese and then sprinkle on each side, helps to hold the big melty pile of delish together. Throw in the over on a baking sheet until slightly crispy. Yummy.