Italian Quesadillas with Ham and Provolone

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Back to school time also means back to eating on a regular schedule instead of snacking on and off during the day. This recipe for Italian quesadillas makes a deliciously filling after school snack or a quick supper on busy weeknights. The combination of deli meat and cheese paired with a few veggies takes this familiar kid food up a notch for tweens and teens.

Somehow in the brief moments between elementary and middle school, my kids have gone from nibblers who don’t love vegetables to hungry tweens whose eating habits can only be explained by the fact that they’re starting to see me at eye-level.

A heartier snack is important for growing kids, especially on days when we go from school to chess club to homework to a band concert – all in one night!

Grocery deli tips

For this recipe, I shopped my local Walmart and picked up both the meat and cheese at the deli counter. One of my favorite reasons for spending a few minutes in the deli instead of grabbing prepackaged ingredients is simple: the deli staff can help me get exactly what I need.

While we prefer thin deli meat for sandwiches, a thicker slice is better for these Italian quesadillas. I know I can ask for a specific amount cut just the way I need it. Plus, I can even have it uncut. For this recipe, I used provolone cheese from the deli counter. I asked for “about an inch” and to have it not sliced so I could grate the cheese.

A quick tip before the recipe: If your deli is out of Ham Off the Bone, you can also make these Italian quesadillas with Cooked Ham or Honey Cured Ham. And I think the next time I make them, I’m going to try Roast Beef.

And did you know that Eckrich Deli Meats are gluten-free? All of their hams are also naturally smoked with natural juices. The flavor and texture of this brand are really good quality – another reason to hit your deli counter!

How to make Italian quesadillas

Ingredients

• 1/2 pound Eckrich Deli Meats Ham Off the Bone
• 1/2 pound provolone
• 1 green bell pepper
• 1/2 red onion {optional}
• 1 jar roasted tomato pesto sauce
• 4 large {burrito sized} tortillas

Instructions

Start by prepping all of the filling ingredients. Cut the ham into large squares. Grate the provolone cheese. Dice the bell pepper and onions, if using, into small pieces.

Give the pesto a good stir before using it to mix in any oil that’s separate out on top. To assemble each quesadilla, take a large tortilla and spread a generous spoonful on half. Sprinkle on about a tablespoon or so each of the pepper and onion. Add a generous amount of ham and top with the shredded cheese.

Fold the empty half of the tortilla over the filling. In a large skillet, melt a pat of butter {about half a tablespoon} and swirl it around to coat the bottom and sides.

Carefully place the quesadilla in the pan and cook until the cheese melts and the underside starts to brown, about 2 minutes. Flip the quesadilla over and cook until that side starts to brown or about another 2 minutes.

Remove to a plate and cook the remaining quesadillas if you’re making them all at once. Cut each quesadilla in half and serve hot.

The great thing about this recipe is that you can prep all the ingredients ahead of time and refrigerate them. Then you {or your child} can cook one or several at a time. My middle schoolers are allowed to use the stovetop, but younger kids could easily take prepared ingredients and cook a quesadilla in the microwave.

If you like this recipe, be sure to try these other back-to-school recipe ideas.

Italian quesadillas recipe

Yield: 4 servings

Italian Quesadillas

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Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 1/2 pound Eckrich Deli Meats Ham Off the Bone
• 1/2 pound provolone
• 1 green bell pepper
• 1/2 red onion {optional}
• 1 jar roasted tomato pesto sauce
• 4 large {burrito sized} tortillas

Instructions

1. Start by prepping all of the filling ingredients. Cut the ham into large squares. Grate the provolone cheese. Dice the bell pepper and onions, if using, into small pieces.
2. Give the pesto a good stir before using it to mix in any oil that's separate out on top. To assemble each quesadilla, take a large tortilla and spread a generous spoonful on one half. Sprinkle on about a tablespoon or so of the pepper and onion. Add a generous amount of ham and top with the shredded cheese.
3. Fold the empty half of the tortilla over the filling.
4. In a large skillet, melt a pat of butter {about half a tablespoon} and swirl it around to coat the bottom and sides.
5. Carefully place the quesadilla in the pan and cook until the cheese is melted and the underside starts to brown, about 2 minutes. Flip the quesadilla over and cook until that side starts to brown or about another 2 minutes.
6. Remove to a plate and cook the remaining quesadillas.
7. Cut each quesadilla in half and serve hot.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 464Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 97mgSodium: 1784mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 35g

Nutritional information is only an estimate from online calculators. You should not rely on this information as professional medical advice.

What’s next? Try these other fun and creative ideas on One Mama’s Daily Drama:

• Tex-Mex Tacos
• Chicken Fajita Mac and Cheese
• Homemade Hot Pockets