• 2 lbs. Honey and Brown Sugar Pit Ham, cut into julienne strips
  • 4 cups (1 lb.) shredded Cheddar cheese
  • 1 (16-oz.) can corn, drained
  • 2 (4-oz.) cans chopped green chiles
  • 16 (8- to 10-inch) flour tortillas
  • 1/2 cup butter or margarine




Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée, Sandwich


  1. Combine ham, cheese, corn and chiles. Spoon heaping 1/2 cup filling on one half of each tortilla. Fold tortillas in half forming a half-moon shape.
  2. Melt 1/2 tablespoon butter in skillet over medium heat. Place one filled tortilla in skillet and cook approximately 1 minute on each side, or until browned and crisp. Repeat with remaining filled tortillas.
  3. Cut each quesadilla into wedges. If desired, serve with sweet onion mustard or salsa.