Serano Ham and Cheese Quesadilla
Ingredients:
85g grated munster cheese
two 10 inch gluten free tortillas
70g thinly sliced serrano ham or prosciutto
30g grated Manchego cheese
Method:
Make a thin layer of munster cheese on one of the tortillas. Cover with a layer of ham, tearing or overlapping the slices as necessary to completely cover the tortilla. Top with an even later of the remaining munster cheese, and the manchego. Cover with the second tortilla. Press down firmly to seal. The quesadilla can be assembled up to a few hours in advance. Wrap and refrigerate.
Heat a heavy griddle over a medium heat until a few drops of water flicked onto the surface dance around for 2-3 secs before evaporating (you don’t want it too hot, or cold). Cook each quesadilla, turning once, until it is well browned in ponds and the cheese is melted (about 6 mins).
Slide a large spatula under the quesadilla and transfer to a cutting board. Let the quesadilla cool for a minute before cutting into 8 wedges.