HAM N CHEESE TORTILLAS
My family eats these tasty tortillas as fast as I can make them. Good thing they can be made in a hurry! They're a new and flavorful way to serve traditional ham and cheese.-Jamie Whitaker, Aurora, Missouri
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a electric skillet, heat 2 in. of oil to 375°. Fry tortillas wedges, a few at a time, until lightly browned and crispy. Drain on paper towels. , Place wedges in a single layer on baking sheets. Top each with a folded ham slice, 3 tablespoons cheese and 2 teaspoons picante sauce. Sprinkle with garlic salt. , Broil 4-6 in. from the heat until cheese is melted, about 2 minutes. Serve warm. If desired, top with a dollop of sour cream and sprinkle with chives.
Nutrition Facts :
HAM, EGG, AND CHEESE QUESADILLAS
A delightful alternative to breakfast burritos, these quesadillas are filled with flavor-packed protein. The crunchy crust makes for the perfect bite and package with the rich and creamy egg filling and flavorful ham bites. This is the perfect portable breakfast that will keep the kids full and energized to perform well all school-day long.
Provided by Smithfield
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency.
- Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield® cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces.
- Repeat with remaining ingredients to make 5 more quesadillas.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 28.7 g, Cholesterol 317.7 mg, Fat 24.6 g, Fiber 2.5 g, Protein 27.7 g, SaturatedFat 12.9 g, Sodium 1213.8 mg, Sugar 0.7 g
TORTILLA BREAKFAST WRAP
Inspired by the Egg and Cheese Bread Omelet, we made a complete breakfast wrap--tortilla, eggs, spinach, cheese and ham included--entirely in one skillet, for a go-to dish you can make in a hurry. Enjoy right out of the pan or with a few dashes of your favorite hot sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
- Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
- Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
- Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.
BRUNCH HAM ENCHILADAS
When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. -Gail Sykora, Menomonee Falls, Wisconsin
Provided by Taste of Home
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 397 calories, Fat 20g fat (10g saturated fat), Cholesterol 175mg cholesterol, Sodium 846mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
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HAM AND CHEESE BREAKFAST ENCHILADAS
From the-girl-who-ate-everything.com
4.1/5 (22)Category BreakfastCuisine MexicanTotal Time 40 mins
- In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
- Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
- In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
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