Leftover Thanksgiving Ham Breakfast Quesadillas

Directions

1. Start by making the sauce. In a small bowl, mix together the mayonnaise and Greek yogurt or sour cream. Add the Dijon mustard, lemon juice, and hot honey (or regular honey or maple syrup). Season with Blackstone Essential Blend or a mix of salt, pepper, and garlic powder. Stir until smooth and set aside.
2. Heat your griddle or a large pan over medium to medium-low heat and drizzle on a little oil. Add the diced leftover ham, chopped peppers, and diced onion. Season lightly and cook for a couple of minutes until everything warms through and begins to crisp.
3. Add a little more oil or butter to the griddle. Crack five eggs directly onto the surface (or scramble ahead of time if preferred). Scramble the eggs until just set, then mix them into the ham and veggie mixture.
4. Lay the flour tortillas on the griddle. Sprinkle shredded cheese on one half of each tortilla. Spoon the ham-and-egg mixture over the cheese, being careful not to overfill. Fold the empty half of each tortilla over the filling and gently press down with a spatula.
5. Cook the quesadillas for 1–2 minutes per side, or until the tortillas are golden and crispy and the cheese has melted. Transfer them to a cutting board.
6. Slice each quesadilla into quarters or eighths, depending on how many servings you need. Place the prepared sauce in the center of your serving platter and arrange the quesadillas around it. Garnish with chopped rosemary or parsley if desired.