A Yummy Summer Lunch: Cuban Quesadilla and Homemade Potato Chips

I love Cuban sandwiches. I had my first one a few years ago and fell in love (I think this is mostly due to my intense love of pickles). This is a recipe for a single serving of its spin-off, the Cuban Quesadille, and of course, you can add more lunchmeat and cheese if you're really hungry! That's the great thing about a simple sandwich-it can turn into something so unique to your own flavor. And what better to go with a Cuban Quesadilla than some homemade potato chips? I usually make my potato chips a little thick so that I get a slightly crunchy outside and a nice, soft inside. The potato chip recipe is also great for breakfast with some eggs, bacon, and toast!

Cuban Quesadilla (Single Serving

1 oz roast pork

1 slice swiss cheese 

1 oz honey ham

1 slice kosher dill pickle

mustard of your choice (I like Jack Daniels Horseradish Mustard)

One 6 inch tortilla

Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side. Remove from heat and cut into 3 pieces.

Homemade Potato Chips
-1 potato, sliced
-peanut oil for frying
-1/2 TBSP chili powder
-2 tsp paprika
-salt and pepper

Heat 1 TBSP peanut oil in a deep skillet on medium heat. Coat potato slices with season, making sure both sides of slices are evenly coated. Once oil is heated enough for frying, drop potatoes in and fry for about 5 minutes, turning evenly. Heat varies on different stoves, so test the potatoes for doneness before you take them out of the pan. Once they are soft enough to eat but a little crispy on the outside, remove to a paper-towel lined plate to drain grease.