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Ham it Up

December 27, 2010

We’re nothing if not consistent here at the MHK.  After Thankgiving we posted some ideas about how to creatively use leftover turkey, and today we present an easy, delicious way to use up some of that leftover Christmas ham.  That particular salted pork product is not usually associated with Mexican cuisine, but the reigning guru of Mexican food Rick Bayless would disagree, as he incorporates jamon into many of his recipes.  These will be just as good with or without the corn or extra chili pepper, or even the spices or cilantro – the key ingredients are the cheese, ham and jalapeno.  The salty ham, the melty cheese and the spicy pepper all blend together wonderfully.  Dip these in sour cream and/or your favorite hot sauce or salsa for a spicy post-holiday treat.  Enjoy!

The MHK’s Spicy Ham & Cheese Quesadillas

(serves 4)

12 soft taco-size flour tortillas

1 tbsp. vegetable oil

1/2 a yellow onion, diced

1 poblano pepper, seeded and diced

1 large or 2 small jalapeno peppers, diced (with seeds)

8 oz. can corn, drained

1 tsp. cumin

1 tsp. oregano

1 tsp. chili powder

1/2 lb. leftover ham, coarsley chopped

8 oz. shredded Jack cheese

1/4 cup cilantro, chopped

Heat broiler on high.  Heat oil in a skillet over medium heat.  Add the onion, peppers and corn.  Cook until just tender, stirring occasionally.  Add spices and ham, stir to combine and cook until ham is heated, about 2-3 minutes.  Arrange tortillas on a baking sheet.  Top with equal amounts of cheese and cilantro, then top with equal amount of ham mixture.  Place in broiler and cook until cheese is melted, 1-2 minutes.  Fold each tortilla in half and serve.  Eat! 

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