1 T. vegetable oil

1 C. thinly sliced red onion

1 small jalapeño pepper, cored, seeded and minced

1 C. pitted fresh sweet cherries

1 T. brown sugar

1 tsp. balsamic vinegar

1/4 tsp. salt

2 (9-inch) flour tortillas

3 oz. ham, thinly sliced

2 oz. Havarti cheese, thinly sliced

2 tsp. butter

 

Heat vegetable oil in 12-inch skillet over medium-high heat. Add onion and jalapeño pepper; cook and stir 3 minutes or until onions are golden. Add cherries; cook and stir 1 minute. Stir in brown sugar, vinegar and salt. Cook over low heat 1 minute, stirring constantly. Remove from heat; cool slightly.  Arrange half of ham slices and half of cheese slices over one side of each tortilla. Top with one fourth of the cherry jam. Fold tortillas in half. Remove and reserve any remaining cherry jam.  Wipe out skillet. Melt butter in skillet over medium heat. Add quesadillas; press down firmly with spatula. Cook quesadillas 3 to 4 minutes per side or until golden and cheese melts. Remove from skillet. Cut each quesadilla in half. Serve with remaining cherry jam.