Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 x 7 to 8-inch tortillas
- 4 cups grated Monterey jack cheese (about 1 pound)
- 8 thin slices ham (about 6½ ounces)
- ¼ raisins
- 2 green onions, chopped (including green tops)
- 6 teaspoons butter
Directions
Arrange 4 tortillas on work surface.
Sprinkle ½ cup cheese over each tortilla.
Top with ham, leaving ¼-inch borders.
Sprinkle 1 tablespoon raisins over each.
Divide remaining cheese and sprinkle over tortillas.
Top with onions and remaining tortillas. (can be prepared 6 hours ahead. Cover and refrigerate.)
Melt 1½ teaspoons butter in heavy large skillet over medium heat.
Place 1 quesadilla in skillet. Cook until brown, about 3 minutes per side.
Remove from skillet and keep warm.
Repeat cooking process with remaining butter and quesadillas.
Cut into wedges and serve.