Ham and Cheese Taco Calories

To make a ham and cheese taco, place sliced ham and grated cheese on a tortilla, fold it, and cook it in a skillet over medium-low heat. Turn it once the underside is lightly browned, and cook until the cheese melts.

No, ham and cheese tacos are better described as a modern or home-style variation than a classic Mexican taco filling. Tacos have deep roots in Mexican cuisine, where fillings and regional preparations vary widely.

A soft flour tortilla is easy to fold around the ham and cheese and works well in a skillet. A soft corn tortilla can also be used, but warm it first so it is more flexible and less likely to crack.

Keep a ham and cheese taco from getting soggy by using a dry skillet and adding wet toppings, such as salsa, only when serving. If the ham is moist, briefly blot it before adding it to the tortilla.

Cheddar, Monterey Jack, or a blend of the two melts well in a ham and cheese taco. Grating the cheese helps it melt evenly before the tortilla becomes too browned.

Yes, you can freeze ham and cheese tacos, although the tortilla may soften after thawing. Cool them first, wrap each one tightly, and thaw in the refrigerator before reheating in a skillet to improve the texture.

Fresh salsa, shredded lettuce, diced tomato, and pickled jalapeños add brightness to a ham and cheese taco. Add them after heating so the tortilla stays warm and the fresh toppings keep their texture.

Yes, cooked leftover ham works well in a ham and cheese taco. Chop or slice it into small pieces so it heats quickly and spreads evenly; remove any thick rind or tough edges first.

A ham and cheese taco is usually best served hot, while the tortilla is warm and the cheese is melted. Let it rest briefly after cooking so the filling settles before you bite into it.