You'd be hard pressed to find a simpler dinner than these quesadillas served alongside melon. The quesadillas, with their flour tortillas encasing oozy, gooey melted mozzarella, are inspired by Mexican and Italian cuisines. Next time, for even more of an Italian twist, I'll swap the ham for prosciutto to balance out the mozzarella, which is mild and doesn't contain much salt. The cantaloupe proves to be a sweet, aromatic complement to the prosciutto.
Although you can use any type of mozzarella, I recommend the fresh kind over the low-moisture variety because it melts differently. Since I had them on hand, I replaced the mozzarella with bocconcini, or small mozzarella balls. Regardless of what mozzarella you use, I recommend patting it dry with a cloth or paper towel, so your cheese doesn't seep moisture, resulting in a soggy quesadilla. To get the recipe, read more