Cuban Quesadillas
By America's Test KitchenPublished on December 15, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup dill pickle chips, patted dry and chopped fine¼ cup pickled banana pepper rings, patted dry and chopped fine3 tablespoons yellow mustard 2 tablespoons mayonnaise ¼ 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
Before You Begin
Patting the pickles and banana peppers dry helps keep these quesadillas crisp.
Instructions
- 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.
- 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.
Time
30 minutesYield
Serves 4Ingredients
½ cup dill pickle chips, patted dry and chopped fine
¼ cup pickled banana pepper rings, patted dry and chopped fine
3 tablespoons yellow mustard
2 tablespoons mayonnaise
¼ 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
Ingredients
½ cup dill pickle chips, patted dry and chopped fine
¼ cup pickled banana pepper rings, patted dry and chopped fine
3 tablespoons yellow mustard
2 tablespoons mayonnaise
¼ 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
Ingredients
½ cup dill pickle chips, patted dry and chopped fine
¼ cup pickled banana pepper rings, patted dry and chopped fine
3 tablespoons yellow mustard
2 tablespoons mayonnaise
¼ 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
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.
Before You Begin
Patting the pickles and banana peppers dry helps keep these quesadillas crisp.
Instructions
- 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.
- 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.
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