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Asparagus Ham and Cranberry Cheesy Quesadillas

Quick and simple to make, the success of these relies on fresh asparagus, ham cut from the bone and oozy cheese.

September 7, 2016

Asparagus Ham and Cranberry Cheesy Quesadillas

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Asparagus Ham and Cranberry cheesy Quesadillas

ingredients for three

3 x jumbo soft tortillas
3Tbsp cranberry relish/sauce
250gm-300gm ham slices, carved from the bone
200gm fresh asparagus spears
1 cup grated cheddar
1 cup grated mozzarella
1 x spring onion, sliced thinly

method

  1. Preheat sandwich press (or cast iron grill/frying pan over medium heat).
  2. Snap off woody ends of asparagus, discard and cut stems into ½cm thick diagonal slices.
  3. Lay tortillas out on work bench. Spread cranberry relish on half of each tortilla.
  4. Divide ham, asparagus and cheeses, in that order, evenly over cranberry half of each tortilla.
  5. Scatter with sliced spring onion.
  6. Fold tortilla in half to cover filling and cook for 2 to 3 minutes, until lightly browned. (If cooking in a grill/pan the tortillas will need to be turned once to brown both sides.)
  7. Keep warm while you repeat with remaining tortillas and filling ingredients.
  8. To serve, cut each quesadilla into 3 or 4 wedges and serve with extra cranberry relish if wished.
  9. Totally yum.

cooks notes

  • Quesadillas (pronounced kay-sah-dee-yas) are a Mexican specialty. They are great as a snack, lunch, starter or light dinner.
  • Try these with the addition of fresh corn kernels.
  • Vary fillings, use turkey or chicken in place of the ham if you wish and add other relish of your choice (great with a chilli based sweet relish).
  • These also make a great brunch dish.
  • We combined two cheeses; cheddar for flavour and mozzarella for melting qualities.
  • Lovely to cook on the BBQ flat plate on Christmas morning…or any morning for that matter.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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