As a result of crepes and quesadillas are sometimes stuffed with such totally different substances, we do not usually consider them as being in the identical culinary household. And but they do have fairly a couple of similarities. Although originating from two totally different regional cuisines, each crepes and quesadillas function skinny, flour-based exteriors and melty, usually tacky interiors. Nonetheless, we do not appear to see crossover recipes that includes the 2, they usually all the time stay two distinctly totally different dishes, usually eaten at fully totally different instances of the day. That’s, till now, on this recipe that may be a excellent marriage of crepes and quesadillas.

Folding the tacky, creamy substances of a ham and cheese crepe into the crispy, structured partitions of a fried quesadilla leads to a completely new dish that’s neither totally French nor Mexican, however is totally scrumptious. We even take a cue from Taco Bell and add a crispy tacky layer exterior of the quesadilla, and it simply so occurs that Gruyère is the right cheese for the job. And this crunchy exterior combines with the Dijon mustard and vivid, briny cornichon mayo to create a tangy however wealthy meal that’s satisfyingly meaty and melty. Flavorful and simple to organize, this French-inspired ham and cheese quesadilla ranges up any lunch or dinner — and even midnight snack.

To make the cornichon mayo that coats the within of the tortilla, you will want mayonnaise, Dijon mustard, garlic, salt, pepper, and cornichons, which differ barely from candy Gherkins however will be swapped in a pinch. From there, you will want deli-sliced ham (I like to recommend getting it very thinly sliced), Gruyère cheese, butter, and burrito-sized tortillas. In the event you’re making small, snack-sized quesadillas, you may strive the smaller, taco-sized tortillas as a substitute.

Stir collectively the mayonnaise, Dijon, cornichons, garlic, salt, and pepper in a small bowl.

Unfold the mayonnaise throughout the tortilla.

Cowl half the tortilla with ½ cup shredded cheese.

Layer ham on high of the cheese.

Fold the tortilla in half.

Soften the butter in a big forged iron skillet over medium-low warmth.

As soon as the butter is melted, organize the remaining ½ cup of shredded cheese throughout the skillet within the form of the folded tortilla.

Add the quesadilla on high of the cheese and press down firmly. Press and cook dinner till the cheese is melted into the underside of the quesadilla, about 3 minutes.

Flip and cook dinner the opposite facet till the insides are fully melted, about 2 minutes longer.

Take away from the skillet, minimize into triangles, and serve.

This recipe makes one massive quesadilla, however by multiplying a lot of the substances by 4, you may make 4 servings. The cornichon mayo, which you could possibly simply deplete on one quesadilla, can be sufficient to stretch into two. Due to this, I might suggest making the sauce as written if making two quesadillas and doubling it for 4.

You can even double the mayo recipe and retailer it for future use: It is a great addition to quesadillas, crepes, or sandwiches. Chilled in an hermetic container, the mayo will final for as much as two weeks within the fridge due to the salt within the mayo, mustard, and pickles performing as a preservative. The sauce pairs completely with ham and Gruyère, but it surely additionally pairs properly with sliced turkey and roast beef. You can even apply it to grilled rooster or steak, the place the cornichons add a bit tangy taste to the smoky meats. And naturally you may also use it my private favourite method: As a dip for French fries.

Cooking the cheese onto the outside of the tortilla is a good way to flip your quesadilla routine. It might appear counterintuitive to position the cheese into the skillet earlier than the quesadilla, however that is how eating places like Taco Bell make the famously tacky grilled cheese burrito. When the cheese is grilled in opposition to the skillet, it crisps whereas adhering to the tortilla, forming a secondary, tacky crust. This requires that you simply preserve the skillet simply sizzling sufficient to soften the cheese earlier than it begins to crisp in order that it has an opportunity to stick to the tortilla — it additionally requires utilizing the precise skillet to keep away from sticking.

In the event you discover that your cheese isn’t solely burning on the underside, but additionally inflicting the tortilla to crumble, it might be as a result of temperature or sort of skillet you’re utilizing. If the skillet is just too sizzling, the cheese will cook dinner too shortly and crisp earlier than melting onto the tortilla. This technique additionally works greatest on a forged iron skillet, griddle, or nonstick pan — I do not suggest working with chrome steel as it is going to be tougher to maintain the cheese from sticking to the skillet and should lead to a messy, damaged quesadilla.