Hawaiian Quesadilla Recipe

"Feel free to customize your quesadilla by adding additional toppings such as sliced jalapeños, diced bell peppers, or your favorite spices. You can even sub Spam or Canadian bacon for ham, if you want. I used whole wheat tortillas and Colby Jack shredded cheese when I made this to photograph for the recipe page."

Original is 2 servings

Metric US

I've Tried It

Ingredients

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4 large flour tortillas
2 cups shredded cheddar cheese (or Pepper Jack cheese, for a spicier option)
1 cup diced cooked ham
1/2 cup diced pineapple (fresh or canned, drained)

1/4 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons barbecue sauce
1 tablespoon vegetable oil

Nutritional

Serving Size: 1 (501.8 g)
Calories 1375.5
Total Fat - 42.1 g
Saturated Fat - 17 g
Cholesterol - 101.7 mg
Sodium - 1914.2 mg
Total Carbohydrate - 183.2 g
Dietary Fiber - 26.6 g
Sugars - 5.1 g
Protein - 79.5 g
Calcium - 1130.9 mg
Iron - 10.1 mg
Vitamin C - 2 mg
Thiamin - 1.9 mg

Step by Step Method

Step 1

In a bowl, combine the diced ham, diced pineapple, diced red onion, chopped cilantro, and barbecue sauce. Mix well to coat the ham and pineapple mixture with the sauce.

Step 2

Lay two tortillas on a flat surface. Divide the shredded cheddar cheese evenly and sprinkle it over the tortillas.

Step 3

Spread the ham and pineapple mixture over the cheese, dividing it equally between the two tortillas.

Step 4

Top each tortilla with another tortilla to form a quesadilla.

Step 5

Heat a large skillet or griddle over medium heat and brush it with vegetable oil.

Step 6

Carefully transfer one quesadilla to the skillet and cook for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted. Repeat with the second quesadilla.