Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
