|2 tsp.||olive oil|
|1||small onion, thinly sliced|
|2 tsp.||dijon mustard|
|1||(10-inch) flour tortilla|
|2||slices deli ham|
|8||dill pickle rounds|
|1/2 cup||(2 oz.) Borden® Cheese Gouda Shreds|
HEAT the olive oil in a small non-stick skillet over medium-high heat until hot. Stir in onions. Cook, stirring frequently until onions become tender and golden brown.
SPREAD mustard on one half of tortilla. Top with ham, 2 tbsp. onions, pickles and cheese; fold the uncovered part of the tortilla over the filling to form a semi-circle.
COOK the quesadilla in a dry skillet over medium-high heat until browned on both sides and cheese is melted.
CUT into four pieces.