These sweet and savory flatbread quesadillas are the perfect thing for brunch, lunch, or a hearty tea time snack. The Monte Crisco never had it so good with flatbread! Brought to us by the talented Lori Yates of Foxes Love Lemons, we just cannot get enough of these. Thanks, Lori!
Monte Cristo Quesadillas
- By: Lori Yates, Foxes Love Lemons
- Servings: 2
- 2 Flatout Light Original flatbreads
- 4 slices Gouda cheese
- 2 ounces thinly sliced ham lunchmeat
- 2 ounces thinly sliced turkey lunchmeat
- 1 egg, beaten
- Nonstick cooking spray
- Powdered sugar, for serving
- Strawberry or raspberry preserves, for serving
Place flatbreads on work surface. Layer cheese, ham and turkey on half of each flatbread; fold flatbreads over. Lightly brush one side of each flatbread with egg.
Heat griddle or large nonstick skillet over medium heat; spray with cooking spray. Place quesadillas, egg side down, on griddle and cook 2 to 3 minutes or until golden brown. Brush top of quesadillas with egg, then flip and cook 2 to 3 minutes longer or until golden brown and cheese is melted.
Cut each quesadilla into thirds. Sprinkle with sugar and serve with preserves.