Ham and Gouda Quesadillas

 

2

tablespoons soft cream cheese with roasted garlic or garlic-and-herb spreadable cheese

4

flour tortillas (8 inches in diameter)

6

ounces thinly sliced cooked ham

2

tablespoons chopped drained oil-packed sun-dried tomatoes

1/2

cup shredded Gouda cheese (2 ounces)

2

tablespoons chopped fresh parsley

2

tablespoons olive or vegetable oil

• 1 Spread cream cheese over 2 of the tortillas. Layer tortillas with ham, tomatoes, cheese and parsley. Top with remaining 2 tortillas.
• 2 Heat 1 tablespoon of the oil in 10-inch nonstick skillet over medium heat. Add one quesadilla; brush top with more oil. Cook 2 to 3 minutes on each side or until golden brown and cheese is melted. Remove from skillet; keep warm. Repeat with remaining 1 tablespoon oil and second quesadilla.
• 3 Cut each quesadilla into 8 wedges. Serve immediately.