Ham And Gouda Quesadillas

By cdrier

Ingredients

• 2 tbsp. soft cream cheese with roasted garlic or garlic-and-herb spreadable cheese
• 4 flour tortillas (8 inches in diameter)
• 6 oz. thinly sliced ham driers
• 2 tbsp. chopped drained oil-packed sun dried tomatoes
• 1/2 c. shredded remy picot gouda cheese (2 oz.)
• 2 tbsp. chopped fresh parsley
• 2 tbsp. olive or vegetable oil

Details

Servings 1

Preparation

Step 1

Spread cream cheese over 2 of the tortillas. Layer tortillas with ham, tomatoes, cheese and parsley. Top with remaining 2 tortillas. Heat 1 tablespoon of the oil in 10-inch nonstick skillet over medium heat. Add quesadilla; brush top with oil. Cook 2 to 3 minutes on each side or until golden brown and cheese is melted. Remove from skillet; keep warm. Repeat with remaining 1 tablespoon oil and second quesadilla. Cut each quesadilla into 8 wedges. Serve immediately. 16 appetizers.