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Poor man’s “cuban” quesadilla

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  • Tortillas, large enough to fold over the filling
  • Isalys Chip chop ham, a special kind of thinly sliced ham, but you can substitute with any deli ham
  • Pepper Jack cheese, shredded for a spicy kick
  • Cheddar cheese, shredded for classic flavor
  • Dill pickle slices for tanginess
  • Cooked bacon, for a smoky crunch
  • Bacon fat, for cooking the quesadilla and adding extra flavor
  • For the Yellow Mustard Crema:
    • Sour cream, as the base
    • Yellow mustard, for tang and color
    • Smoked salt, to enhance the smoky flavor
    • Black pepper, freshly ground


  1. Prepare the Mustard Crema:
    • In a small bowl, whisk together sour cream, yellow mustard, smoked salt, and black pepper until well combined. Adjust seasoning to taste and set aside.
  2. Assemble the Quesadilla:
    • Heat a non-stick skillet over medium heat and add a little bacon fat to coat the bottom.
    • Place one tortilla in the skillet and sprinkle half with shredded Pepper Jack and cheddar cheese.
    • Add a layer of chip chop ham, a few pickle slices, and crumbled bacon on top of the cheese.
    • Fold the tortilla over to create a half-moon shape and cook until the bottom is golden brown, then flip to brown the other side and melt the cheese completely.
  3. Cook and Serve:
    • Once cooked through and the cheese is gooey, transfer the quesadilla to a cutting board.
    • Cut into wedges and serve immediately with a generous drizzle of the yellow mustard crema.
  4. Optional Enhancements:
    • For an extra layer of flavor, try incorporating some smoked paprika into the mustard crema.
    • If available, adding some roasted pork could elevate this dish closer to a traditional Cuban sandwich profile.
  • Author: Lucas Krammes
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