Ham and Cheese Quesadillas with Pickled Jalapeños

Ingredients

8 ounces cheddar OR Muenster cheese OR a combination, shredded (2 cups)

6 ounces thinly sliced deli ham, chopped

⅓ to ½ cup pickled jalapeños, minced, plus 1 tablespoon brine

2 tablespoons finely chopped fresh cilantro

2 teaspoons ground cumin

Ground black pepper

Four 10-inch flour tortillas

2 tablespoons grapeseed or other neutral oil

Optional garnish: Salsa OR sour cream OR diced avocado OR guacamole OR hot sauce OR a combination

Directions

In a medium bowl, stir together the cheese, ham, pickled jalapeños and their brine, cilantro, cumin and ½ teaspoon pepper. Spread half the filling evenly over 1 tortilla. Lay another tortilla on top and press together firmly. Repeat with the remaining filling and tortillas.

In a 12-inch nonstick skillet over medium, heat 1 tablespoon oil until shimmering. Add 1 quesadilla and cook, moving it around a few times to ensure even cooking, until golden brown and crisp on the bottom, 2 to 3 minutes. Using a wide spatula, flip the quesadilla and cook, adjusting the heat as needed, until browned on the second side, about another 2 minutes. Transfer to a cutting board.

Toast the remaining quesadilla in the same way using the remaining 1 tablespoon oil (the second quesadilla probably will cook faster). Cut the quesadillas into wedges and serve.

Notes

In Mexico, these quesadillas are known as sincronizadas, which translates as “synchronized.” For assembly, we prefer to toss together shredded cheese and chopped ham, then distribute the mixture among the tortillas. Made this way, the quesadillas hold together better than if the fillings are simply layered on. Feel free to include other add-ins if you like, such as sautéed onions or mushrooms or cooked black beans.