Ham cheese pineapple quesadillas

With Hawaiian-style appeal, these grilled ham cheese pineapple quesadillas are the perfect way to use left over Christmas ham. Simply add sweet juicy pineapple, spicy salsa, jalapeño and plenty of melted cheese for a delicious snack or light lunch.

  • Prep Time

    5 Minutes
  • Cook Time

    5 Minutes
  • Makes

    4 Quesadillas


  • 4 whole grain tortilla or wraps
  • 2 cups tasty or cheddar cheese, grated
  • 4 thick slices ham, for this dish it’s best to hand carve the ham
  • ¼ small ripe pineapple, peeled and cut in wedges.
  • 2 tablespoons sliced jalapeños, drained (optional)
  • your favourite spicy tomato based salsa

To serve

  • sour cream
  • fresh coriander (optional)
  • more salsa

You'll Need

  • Multix Bake


  1. Preheat a sandwich press, large frying pan or even BBQ flat plate to medium.
  2. Pop the tortillas or wraps in a microwave for a few seconds to warm them up slightly, making them easier to use.
  3. Spread half of each wrap with spicy salsa, on the other half, add a thin layer of grated cheese, the ham, pineapple, jalapeños and another layer of cheese. Fold the half with the salsa over the filling and repeat with the other tortillas.
  4. Put a sheet of Multix Bake on the sandwich press, then place as many of the quesadillas as will fit and put a second sheet of Multix Bake on the quesadillas. Close the press and cook for about 5 minutes or until the tortillas are golden brown and the cheese has melted. Repeat until they are all cooked. Serve hot, scattered with coriander, dollops of sour cream, salsa and a green salad.
  5. Tip: If you’re cooking with either a large frying pan or on BBQ flat plate, line the cooking surface with Multix Bake and on top of the quesadillas, then using another frying pan to act as the weight while they cook.