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SERVES:
2

INGREDIENTS:

2 10-inch flour tortillas (burrito wraps)
2/3-1 cup cup refried beans
1 1/2 - 2 cups grated jalapeno jack cheese
1/2 cup thinly sliced pineapple (see hints below)
1/4 cup chopped green onions

2-3 tsp vegetable oil

tomato salsa for serving

PROCEDURE:

Make two quesadillas at a time by spreading a thin layer of refried beans over half of each shell, and then topping that with grated jack cheese. Top that with sliced pineapple, some chopped green onion, a thin layer of smoked ham, another handful of cheese to that and fold the uncovered half over the top and firmly press it down.

Use a heavy bottomed nonstick pan for this and turn the heat to medium high. Brush a little vegetable oil around the pan and, when the oil is hot, carefully add one quesadilla and brush the top of that with a little more oil as well.

When the first side is a nice golden brown, very carefully flip it over in the pan. Turn the heat down a little bit and finish cooking it through on the second side.

You may have to flip that back and forth a couple of times so that the inside gets hot without burning the outside and then, once you're happy with that, slice it into wedges and serve it up with salsa on the side.

HINTS:

It's probably easiest to thinly slice pineapple rings rather than cutting pineapple chunks into smaller pieces.

Serve with sour cream and guacamole as well.