Smoked Ham & Roasted Red Pepper Quesadilla - Kraft Recipes Top
Comida Kraft
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Smoked Ham & Roasted Red Pepper Quesadilla

Prep Time
Total Time

2 servings, 1 quesadilla each

Quesadillas prove their versatility once again in this tasty dish for two. Grab the smoked ham and roasted red peppers and prepare to wow your tastebuds.

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What You Need

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Make It

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  • Spread tortillas evenly with hummus.
  • Place 6 ham slices and 2 Tbsp. each of the peppers and cheese on bottom half of each tortilla; fold tortillas in half to enclose filling.
  • Cook in skillet sprayed with cooking spray on medium heat for 2 minutes on each side or until lightly browned on both sides.

Special Equipment Needed

Use Your Microwave

Assemble quesadillas as directed. Place each on separate microwavable plate; microwave on HIGH 25 seconds or until cheese begins to melt.


Prepare as directed, using OSCAR MAYER Deli Fresh Bold Brown Sugar Ham or Smoked Turkey Breast.

Fun Idea

For appetizer or child-size portions, cut each quesadilla into 3 triangles to serve.


  • 2 servings, 1 quesadilla each

Nutritional Information

Serving Size 2 servings, 1 quesadilla each
Calories 260
Total fat 10g
Saturated fat 3.5g
Cholesterol 35mg
Sodium 1420mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 5g
Protein 17g
% Daily Value
Vitamin A 40 %DV
Vitamin C 40 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Delicious snack! Delicious snack! I couldn't find olive hummus at any of my stores, so I used red pepper hummus. The combination of red pepper and ham had a great savory taste. Can't wait to make it for my husband when he comes home for lunch.
Date published: 2012-08-22
Rated 5 out of 5 by from Superb taste! Superb taste! And very very quick and easy.
Date published: 2005-01-11
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