March 31st, 2016
Using a slotted spoon, measure the salsa out in spoonfuls, making sure to leave as much liquid in the jar as possible.
Stir the measured salsa and pineapple together until well-combined.
Chop the ham into small pieces.
Lay the tortillas on a clean work surface. Spread an equal amount of salsa mixture over each tortilla.
Sprinkle evenly with ham, cheese and green onion. Fold each tortilla in half to make a half moon shape.
Heat a grill pan or heavy skillet over high heat. Grease lightly or spray with cooking spray
Place 2 tortillas on the pan; reduce heat to medium-high. Cook for 2 to 3 minutes per side or until nicely marked on the outside and cheese is melted on the inside. Remove from pan and reserve in a warm oven. Repeat with remaining quesadillas.
Cut quesadillas into triangles and serve with sour cream or guacamole on the side.
Note: For best results, use a cooked salsa so that the quesadillas don’t become soggy. Speed up preparation by using two large skillets to prepare all of the quesadillas at once. The skillet can also be substituted with a panini press.