Quesadillas with Ham, Apricot Ginger Mustard, Cherries & Pecans
4 ounces cream cheese, softened
1/3 cup Hammond’s Pantry Classics Apricot Ginger Honey Mustard Dip
¼ cup dried cherries, chopped
3 tablespoons pecans, toasted and chopped
12(6”) flour tortillas
12 slices deli ham, sliced thin
¼ cup butter, softened
- In a small bowl, thoroughly combine cream cheese and Apricot Ginger Honey Mustard Dip, stir in cherries and pecans. Place two tortillas on work surface; spread each with one tablespoon cheese mixture. Top one with two slices of ham and (cream cheese surface down), press second tortilla on top of ham, press firmly. Repeat with remaining tortillas creating ‘tortilla sandwiches’. Set aside.
- In a small saucepan, heat remaining Apricot Ginger Honey Mustard Dip on low heat. Meanwhile, on another burner, heat a skillet over medium-high. When warm, add a small pad of butter and let completely melt. Place tortilla in a hot pan. Lightly brown on both sides until cheese begins the sizzle. Repeat with remaining ‘sandwiches’. Cut quesadillas into 8 triangles. Serve hot with warmed dip.
Yields: 48 quesadilla triangles
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