These make a tasty appetizer or a light lunch. Great for a Summer lunch or when you want a “little something” but you don’t want a full meal.


8 (6-inch) flour or spelt tortillas
3 tablespoons yellow mustard
3 tablespoons canna oil (infused olive oil)
4 ounces thinly sliced ham
8 slices sandwich-cut dill pickle
4 ounces thinly sliced roast pork
4 ounces thinly sliced Swiss cheese


Prepare outdoor grill for direct grilling on medium. (Or use a quesadilla press indoors.)
Brush 1 side of 4 tortillas with mustard.
Brush 1 side of 4 tortillas with canna oil.
Evenly divide ham, pickles, pork, and cheese on 4 tortillas.
Top with remaining tortillas, pressing firmly.
With large metal spatula, place quesadillas on hot grill grate and cook 2 to 3 minutes or until tortillas on both sides are browned and Swiss cheese melts, carefully turning quesadillas over once.
Transfer quesadillas to large cutting board.
Let stand 1 minute.
Cut each quesadilla into 4 wedges to serve.