Cuban Quesadillas

By Roger829

WHY THIS RECIPE WORKS:
We decided to put a new twist on Cuban sandwiches and turn them into quesadillas. We combined sliced deli meats, Swiss cheese, and a quick pickle relish in flour tortillas. After giving them just a few minutes in the skillet, we had a tasty alternative to those well-known pressed sandwiches.

Patting the pickles and banana peppers dry helps keep these quesadillas crisp.

Ingredients

• 1/2 cup dill pickle chips, patted dry and chopped fine
• 1/4 cup pickled banana pepper rings, patted dry and chopped fine
• 3 tablespoons yellow mustard
• 2 tablespoons mayonnaise
• 1/4 teaspoon pepper
• 4 (10-inch) flour tortillas
• 8 ounces thinly sliced deli ham
• 8 ounces thinly sliced deli turkey
• 4 ounces sliced Swiss cheese
• 2 tablespoons vegetable oil

Preparation

Step 1

1. Combine pickles, banana peppers, mustard, mayonnaise, and pepper in bowl; set aside 2 tablespoons relish. Spread remaining relish over half of each tortilla (about 1 1/2 tablespoons each), leaving 1/2-inch border around edge. Top relish side of each tortilla with one-quarter of ham, turkey, and Swiss cheese and fold tortilla over filling, pressing firmly to seal.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook 2 quesadillas until golden brown and crispy, 1 to 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 tablespoon oil and remaining 2 quesadillas. Cut into wedges and serve, passing reserved relish.