Ham and Cheese Quesadillas

Chop the green onions into thin slices, separating the white and light green parts from the dark green tops; set aside.

Lay out 4 tortillas on a clean work surface and divide the Monterey Jack cheese evenly among them, using about ½ cup per tortilla.

Top each cheese-covered tortilla with 2 slices of ham, spreading them evenly over the cheese.

Sprinkle the chopped green onion pieces (both white and green parts) and raisins evenly over the ham on each tortilla.

Top each filled tortilla with a second tortilla, pressing gently to seal the layers together.

Melt 1½ teaspoons of butter in a large skillet or griddle over medium heat.

Once the butter is foaming, carefully transfer one quesadilla to the skillet and cook until the bottom is golden brown and crispy, about 3 to 4 minutes.

Using a spatula, flip the quesadilla and cook the second side until golden brown and the cheese inside is melted, about 2 to 3 minutes.

Transfer the cooked quesadilla to a cutting board and keep warm; repeat with the remaining butter and quesadillas.

Cut each quesadilla into quarters using a sharp knife and arrange on a serving platter.

Serve immediately while still warm.