Ingredients:
- 12 ounces of deli ham, diced
- 1/3 cup Vidalia onion, chopped
- 4 - 6 teaspoons spicy mustard
- 1/4 cup mayonnaise
- 2 teaspoons hot sauce
- 7 - 8 ounces cream cheese, softened
(use only 3 or 4 ounces cream cheese for a more 'hammy' filling - I was going for a creamy spread) - 3/8 teaspoon pepper
- 3/8 teaspoon garlic powder
- 1 teaspoon parsley
- 1/4 -1/2 cup baby spinach, cut into slices or dices
- 9 eight inch flour tortillas
Instructions:
- Place all ingredients except spinach and tortillas in a food processor.
- Whirr for 10 seconds, stir down sides, whirr again, stir down sides.
- Keep processing ham mix until it is well mixed up.
- Add in spinach, whirr a bit more so there is a bit of green flecks in the spread.
- Reserve 3 tortillas for tops.
- Spread 2 heaping tablespoons of mix on each od the 6 remaining tortillas. Spread out the remaining ham mix evenly.
- Stack two of the spread-covered tortillas, and one dry tortilla, making 3 stacks.
- Place tortillas in the refrigerator for at least an hour, or overnight.
(I believe the flavors are better the next day.) - Slice each stack into small wedges, and share!
Carole's Notes:
I don't always like canned deviled ham, but I liked these!My mom is visiting, so she helped me adjust the spiciness.
Recipe lightly adapted from https://spicysouthernkitchen.com/deviled-ham/
and
https://www.pinterest.com/pin/12596073929615016/?autologin=true
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