Quesadillas

I have been won over to the way of the wrap generally, but I insist this is the best use of the tortilla ever. I came across it first in[ Miami, in the Raleigh Hotel in South Beach to be precise. The restaurant there is one of my favorites: it nestles in a ludicrously beautiful garden, hung with shimmering lights, and the food is so good that when I'm in Miami I don't dare eat anywhere else. The Raleigh's Morning Quesadilla is a tortilla wrap, folded around avocado and scrambled egg and grilled and shouldn't by rights be as good as it is. You can do a version of it, should you have any leftover Mexican scrambled eggs, but I find whenever I put avocado in, it squelches out before I get the wrap to my mouth. These cheese and ham babies are very good to offer alongside the cool ceviche, but I often make them for supper. They're that good - and that easy. I give quantities for each round soft flour tortilla; each quesadilla makes three little triangles and it's really up to you how many of them to eat. I wouldn't presume.]

Total Time:
15 min
Prep:
15 min

Yield:
1 quesadilla
Level:
Easy

Ingredients
  • For each flour tortilla wrap:
  • Soft flour tortilla
  • 1 -ounce thinly sliced cured ham
  • 3 coin-sliced slices pickled green jalapeno peppers from a jar, chopped
  • 1/4 cup grated cheese
  • 1 scallion, finely sliced
  • Few fresh cilantro leaves
  • 1 teaspoon olive oil (not extra-virgin)
Directions
  • For service: good store-bought salsa of your choice

  • Preheat a grill pan over medium-high heat.

  • Place the tortilla wrap on the counter in front of you and cover with the ham.

  • Over 1/2 only, sprinkle the chopped pickled jalapeno, the grated cheese and the chopped scallion. Scatter over the cilantro leaves.

  • Carefully fold the tortilla wrap in half, that's to say, fold the untopped half over the cheese so you have a fat half moon.

  • Lift this is up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side.

  • Using a steady hand and a wide fine spatula or fish slice, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish.


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