4 large flour tortillas
½ Cup shredded Monterey Jack
8 oz. sliced HoneyBaked Ham
½ Cup diced tomatoes
2 Tablespoons chopped green
Pepper to taste
Vegetable oil for brushing tops
HoneyBaked Hickory Honey Mustard
Makes 4 servings
- Preheat oven to 425.
- Lightly spray a
cookie sheet with vegetable cooking spray.
- Arrange 2 tortillas
on the cookie sheet, then evenly top with ¼ cup of the cheese.
- Top the cheese with
your sliced HoneyBaked Ham, diced tomatoes, green onion, and the remainder of
- Sprinkle each with a
little pepper, then cover with another tortilla.
- Brush tops with
vegetable oil and bake in oven for 10-12 minutes or until browned.
- Cut quesadillas into
wedges and serve with HoneyBaked Hickory Honey Mustard.