Cheesy Ham Pesto Quesadillas

Make the carrot slaw

• Shred or grate the carrot and red cabbage, then add to a bowl.
• Sprinkle over the rice vinegar and season with salt and pepper, scrunch together with your fingers tossing well to coat. Set aside until ready to serve (this will keep well in the fridge for 3 days).

Cook the quesadillas

• Slice or shred the Finnebrogue Naked Deli Ham slices.
• Heat a dash of oil in a large frying pan over a medium low heat.
• Put one plain tortilla wrap in the pan, spread over a generous tablespoon of green pesto and top with an even layer of grated mozzarella.
• Then scatter over some Finnebrogue Naked Deli Ham slices and sweetcorn, followed by more grated mozzarella.
• Place another tortilla on top and press down firmly with a spatula, cook for 4 minutes, then flip over and cook for another 3 - 4 minutes on the other side until golden brown and the cheese has melted.
• Repeat until all the quesadillas are cooked (if you like you can keep the cooked ones warm in a low oven whilst you finish cooking).

Plate Up

• Cut the quesadillas into quarters and serve with the carrot slaw on the side. Tuck in and enjoy!