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Spanish Ham and Egg Quesadilla

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • For the pesto:
  • ¼ Cup Olive Oil
  • ½ Jalapeno seeded and roughly chopped
  • Handful Cilantro
  • 2 Cloves Garlic roughly chopped
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • ¼ Shallot roughly chopped
  • For the Quesadilla:
  • 2 Tablespoons Butter/Olive Oil
  • 2 Large Flour Tortillas
  • 5 Slices Smoked Black Forest Ham
  • 1 Cup Shredded Manchego or Iberico Cheese
  • ½ Jalapeno seeded and diced
  • 4 Eggs

Instructions

  1. Preheat the oven to 350 degrees F.
  2. While the oven heats up, add the ingredients for the pesto to a food processor. Puree until smooth and totally combined. Set off to the side for later.
  3. Butter or grease the bottom of an ovenproof skillet. Place one tortilla in the skillet. Place half the cheese evenly over the tortilla, cover with slices of ham, sprinkle with diced jalapeno, and then cover with remaining cheese. Top with tortilla and then bake for 10 minutes.
  4. Remove skillet from the oven and let cool slightly.
  5. Add the eggs to a medium bowl. Gently mix in ¾ of the pesto to the whites of the eggs. Gently pour the eggs over the top of the tortilla. Try and keep all yokes on top of the tortilla, because it looks prettier. If some fall to the wayside, no worries.
  6. Place the skillet in the oven for 15-20 minutes until the eggs are cooked through. Remove from the oven and serve right away with remaining pesto drizzled on top.