Ham and Cheese Quesadillas

with Tomato Salsa and Avocado Mash

You could include some caramelized onions or chutney in the filling – just add it to the pan along with the cheese and ham mixture. Perfect with Glenstal Mild Irish Cheddar.

4 people
30 mins
  • kcal
  • protein
  • saturates
  • fat
  • iron
  • carbs



2 packets of sliced cooked ham, approx. 200g, chopped
4 large multispeed tortillas or 8 medium
100g Glenstal Mild Cheddar Cheese, grated
100g Mozzarella, roughly torn
4 scallions or a bunch of chives, finely sliced
1 tablesp. olive oil


250g tomatoes, diced
1 red chilli, finely chopped
½ red onion, peeled and finely diced
2-3 tablesp. coriander leaves, chopped
Juice of 1 lime
Salt and freshly ground black pepper
1 tablesp. olive oil

Avocado Mash

2 avocados, peeled and chopped
Juice of ½ a lime
¼ tsp chilli flakes
1 tablesp. coriander leaves, chopped


Place the cheese, ham and scallions/chives in a bowl and mix well.

Brush a little oil over a large frying pan and place on a medium heat.  Lay a tortilla on the pan then spread some of the cheese and ham mixture over one half of the tortilla.  Fold the other half of the tortilla over the mixture to make a semi-circle.  Cook for a couple of minutes.

When the cheese is beginning to melt turn the quesadilla over to cook the other side. When the cheese is oozing remove the quesadilla from the pan and keep it warm while you cook the rest of the quesadillas.

To make the salsa:
Combine all the ingredients in a small bowl.  Taste and season.

To make the avocado mash:
Mash the avocados with the lime juice, chilli flakes coriander leaves and season with salt and pepper.

Cut the tortillas in wedges and serve warm with the salsa and avocado.

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