2 medium limes
3/4 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon sugar
4 teaspoons olive oil
1 head romaine lettuce
1 pint cherry tomatoes, cut in half
1 small avocado, peeled and cut
4 ounces sliced smoked ham
2 green onions, thinly sliced
8 flour tortillas
6 ounces monterrey jack cheese with jalapeno chiles, shredded
each cut into 1/2 inch wedges
1. Grate 1/4 teaspoon peel and squeeze 3 tablespoons juice from limes. In large bowl, with fork, mix lime peel, lime juice, chili powder, coriander, and sugar. Whisk in oil in thin stream until blended. Add lettuce, cherry tomatoes, avocado, ham and onions to vinaigrette; toss well. Arrange salads on 4 plates.
2. Heat 10 inch skillet over medium heat. Place 1 tortilla in skillet. Sprinkle with one quarter of cheese, top with second tortillas, pressing lightly. Cook quesadilla, turning one, about 2 minutes, until lightly toasted and cheese melts.
3. Transfer to cutting board. Cut ito 8 wedges; keep warm. Repeat with remaining tortillas and cheese. To serve, tuck quesadillas into salads.