This is a whole new take on a ham and cheese sandwich. My ham, Jarlsberg, pineapple and basil quesadilla pack so much flavor and are fun to make and fun to eat. Kids will just love these (so will you)! These would be the perfect back to school meal, snack after school, game food and mid-week meal. They take just minutes to make but are so much tastier than a ham and cheese sammie.
You immediately get extra flavor from the basil olive oil. This just emphasizes the fresh basil in the quesadilla. However, if you don’t have it, use regular olive oil or cooking spray. Both will work. If you want that flavor boost you can buy Patricia and Paul basil olive oil here.
For this quesadilla, I used Virginia ham and Jarlsberg cheese. You certainly could use your favorite ham or turkey would also work. Use your favorite cheese. Some great substitutions would be Swiss cheese, cheddar cheese, fontina and brie. All work.
For this, I like to chop fresh pineapple pretty small so it melds in with the sandwich. I use fresh but I’m sure canned would work in a pinch. Just be sure you drain it really well. Fresh basil is a must…dried doesn’t work here. To julienne your basil, simply take several leaves and roll them up tightly into a cylinder shape. Slice and you’ll get thin ribbons. Simple!
So, to get started, brush your non-stick skillet with the basil flavored olive oil and let the pan start to get hot over a medium-high heat on the stove. Add one flour tortilla. On one side, lay two slices of the cheese. Top with the chopped pineapple and basil shreds.
Next add two slices of the ham and top that with another two slices of the cheese. Have everything piled so that it is only on half of the tortilla and goes all the way to the edge so you have a nice, even “sandwich”.
I like to put the cheese on the top and bottom of all the ingredients. As it melts, it acts like the glue that holds the sandwich together.
Next, you want to fold over the empty side of the tortilla so it completely covers the side with all the fillings. Using a spatula, press down so that the tortilla adheres to the cheese and stays put. Cook until the bottom is golden brown. About 3-5 minutes. Carefully, flip over the quesadilla and let it cook until it is brown on that side…another 3-5 minutes. If any of the ingredients or cheese seep out, that’s fine. Just use your spatula to gently push the ingredients back into the folded tortilla. I actually like when the cheese oozes out and gets crispy. I think it is the best part!
Once done, put on a cutting board and slice into 3-4 wedges. The final finish, a drizzle of balsamic glaze, is so delicious is can’t be omitted. Here I’ve used pineapple flavored balsamic vinegar from Patricia and Paul. It is just so darn good. It complements the fresh pineapple so well and is just delicious. If you don’t have it, use white balsamic vinegar that you’ve cooked down to a glaze. A drizzle of honey or agave would work here too.
Serve these up on a large platter and watch them disappear. You may want to make more than one a person (especially if there are guys involved and any type of sporting event…these just vanish!).
Did you like this recipe? Try some of my other favorite appetizer recipes:
Ham, Jarlsberg, Pineapple & Basil Quesadilla
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Flour Tortillas
- 4 Thin slices ham
- 8 Slices Jarlsberg Cheese
- 1/4 Cup Fresh pineapple, chopped
- 2 Tbsp. Fresh Basil, julienned
- 1 Tbsp. Patricia and Paul Basil infused Olive Oil
- 3 Tbsp. Patricia and Paul White Pineapple Balsamic Vinegar
Instructions
- Preheat the oven to 200 degrees F.
- Brush a large non-stick skillet with the basil olive oil. Heat over medium high heat on the stove.
- Add a flour tortilla and on one side add two slices of cheese, then the ham, then the chopped pineapple and julienned basil. Top with the final two slices of cheese.
- Fold over the tortilla creating a half-moon quesadilla. Press down with a spatula. Let cook until the bottom in golden brown. About 3-5 minutes.
- Carefully flip the quesadilla over and cook on the other side until golden. You can put this cooked quesadilla in the preheated oven to keep warm while you cook the second one. Brush the skillet again with the olive oil and follow the steps again.
- While the quesadilla is cooking, heat the vinegar in a small pot on the stove over medium high heat. Boil the vinegar for about a minute, then remove from the heat. As the vinegar cools, it will thicken into a glaze.
- When the second quesadilla is done, place both on a cutting board and cut each into four wedges. Drizzle with the balsamic glaze and enjoy!
