Cubano Quesadillas (ATK)

By hmp13

When making the quesadillas, the skillet should be fairly hot, but it should never smoke; if it does, reduce the heat to medium-low. If you are salt-sensitive, use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

Ingredients

• 2 plain flour tortillas, eight-inch
• 4 teaspoons Dijon mustard
• 4 slices deli ham
• 2/3 cup shredded Gruyère cheese (3 ounces)
• 2 tablespoons minced red onion
• 2 tablespoons chopped pickles (sweet or dill)
• vegetable oil for brushing tortillas
• kosher salt

Preparation

Step 1

Heat 10-inch nonstick skillet over medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Spread 2 teaspoons mustard over half of tortilla and then top with 2 slices ham, 1/3 cup cheese, and 1 tablespoon each onion and pickles, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.