Hawaiian quesadillas

5 mins of preparation + 4 cooking time 4 servings


  • 4 slices duBreton Sliced Cooked Ham
  • 1/2 cup (250 mL) good quality prepared or homemade salsa
  • ¼ cup (50 mL) drained, crushed pineapple
  • 4 (9 in/23 cm) whole wheat or plain wheat flour tortillas
  • 1 cup (250 mL) shredded mozzarella cheese
  • 1 green onion, finely chopped
  • Sour cream or guacamole (optional)


  1. Using a slotted spoon, measure the salsa out in spoonfuls, making sure to leave as much liquid in the jar as possible.
  2. Stir the measured salsa and pineapple together until well-combined.
  3. Chop the ham into small pieces
  4. Lay the tortillas on a clean work surface. Spread an equal amount of salsa mixture over each tortilla.
  5. Sprinkle evenly with ham, cheese and green onion. Fold each tortilla in half to make a half moon shape.
  6. Heat a grill pan or heavy skillet over high heat. Grease lightly or spray with cooking spray.
  7. Place 2 tortillas on the pan; reduce heat to medium-high. Cook for 2 to 3 minutes per side or until nicely marked on the outside and cheese is melted on the inside. Remove from pan and reserve in a warm oven. Repeat with remaining quesadillas.
  8. Cut quesadillas into triangles and serve with sour cream or guacamole on the side.