Why anything that has ham and cheese inside gets called Cordon Blue??? I tried to search for the answer but I couldn’t find anything definitive. So basically, I have no idea… And because the name “ham and cheese” quesadilla is not as sexy-sounding, I will borrow the Cordon Blue term for this dish.
Of course we’re using vegetarian “ham”… another reason why I did not want to use this word in the dish’s name… I buy mine in NYC’s Chinatown, in a small store that sells vegetarian/soy based goods. We have come to learn that some brands are better than others, but if you have a Chinese neighborhood in your town, seek out the freezer section with many of these vegetarian/soy based goodies.
Here is a picture of the brand we buy- just in case you’re in the NYC area… it’s kind of big and expensive to buy for just one person. But it keeps super well in the freezer. I defrost a bit in the fridge and separate a small batch to keep handy with the rest of the sandwich fixings. I do not eat this frequently, but it really tastes good when you want to recreate some recipe you made in the past with boiled ham.
This is a great snack or quick lunch…
CORDON BLEU QUESADILLA
1 whole wheat tortilla 2 slices of vegetarian “ham” 1 tsp olive oil ¼ cup shredded cheese – I use an Italian cheese blend with Asiago, Mozzarella, Parmesan, etc. About 1 oz of goat cheese, like 1/2” slice crumbled into pieces ¼ cup of Red Pepper Sauce to dip
- First we cook the “ham” a bit… take a medium skillet over medium heat and drizzle the olive oil (remember these are soy based, so not a lot of fat in these slices). Place the slices of ham and cook a bit so the slices get some nice color. Turn to cook on both sides and set aside. After the slices have cooled a bit, slice into ¼ inch pieces.
- In the same skillet, heat the tortilla to make it somewhat pliable. On one half of the tortilla place the pieces of goat cheese, pace the slices of “ham”, top with the shredded cheese and fold the tortilla to create a half circle/half moon.
- Flatten the quesadilla with a spatula a bit to make sure the cheeses melt well and the tortilla browns a bit. Flip to warm up the other side.
Serve alongside Red Pepper Sauce to give it a nice sweet touch… you can dip it or you can drizzle on top of the quesadilla. It’s your choice…