Ham Mac and Cheese Fajita

Mac and Cheese is one side we always make with a baked ham, and there is always leftovers that can be repurposed into fajitas. Our version includes marinated fresh tomatoes, onion, chiles for heat, along with the sweet grilled pineapple to create a well-rounded flavor, it is easy and tastes great!  This is one of the recipes in Bob Johnson’s cookbook, The Left Over Ranch Cookbook: Memories on a Plate in the Hamamania chapter.

Bob Johnson

Ham Mac and Cheese Fajita

Leftover mac and cheese and ham find a delicious new life in these creative fajitas with sweet grilled pineapple, marinated tomatoes, fresh avocado, and green chiles. Easy, satisfying, and a great way to make sure nothing goes to waste.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Dinner, Lunch

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

Fajita Filling

• 6 oz leftover ham, chopped
• 8-12 oz leftover mac and cheese
• ½ red onion, sliced/chopped
• 3-4 oz leftover grilled pineapple, chopped
• 4 oz diced green chiles
• 1 jalapeño, chopped (optional)
• ¼ cup Johnson’s Barbeque Sauce (optional)
• 2-3 tbsp avocado or peanut oil

Marinated Tomatoes

• 1-2 Roma tomatoes, cored and chopped
• 2 tbsp red wine vinegar

To Serve

• 2 large tortillas, 8 or 10 inch
• 1 avocado, seeded and quartered
• lime, juiced
• salt and pepper to taste

Equipment

• 2 cast iron pans
• Tongs

Method

 

1. Prepare the tortillas and sides. Heat the tortillas in a flat cast iron pan over medium heat, turning often, until they firm up and develop some color. Place one on each plate. Sprinkle the red wine vinegar over the chopped tomatoes and set aside to marinate. Place the avocado quarters on each plate, squeeze lime juice over, and season with salt and pepper to taste.
2. Cook the filling. Heat a second cast iron pan to about 300°F and add the oil. Add the onion and jalapeño and cook until they start to soften, about 4 minutes. Add the pineapple and cook another 1-2 minutes, then add the ham and cook an additional 2 minutes, stirring often throughout.
3. Add the mac and cheese. Clear the center of the pan and spoon in the mac and cheese. Pour the green chiles over the top and cook for about 2 minutes to warm through. Add the barbeque sauce if using and mix together with the vegetables.
4. Assemble and serve. Using tongs, place the vegetable mixture onto the tortillas followed by the mac and cheese/chiles. Top with the marinated tomatoes and serve immediately alongside the avocado.

Notes

This recipe is built entirely on leftovers, leftover ham, leftover mac and cheese, and leftover grilled pineapple all come together in something that tastes completely intentional. The red wine vinegar marinade on the tomatoes is a small step that makes a big difference, don't skip it. Our Jalapeño Mac and Cheese with Ham is the perfect leftover base for this recipe. For the optional barbeque sauce, Bob's own Johnson's Barbeque Sauce takes this to another level entirely. This recipe appears in the Hamamania chapter of the Left Over Ranch Cookbook.

Ham Mac and Cheese Fajita

Heating the tortilla

Cooking the ham and pineapple.

Cooking the rest of the ingredients for the Ham Mac and Cheese Fajita

Find this recipe in the Left Over Ranch Cookbook, available at multiple retailers including Amazon, Barnes & Noble, Walmart, World of Books and direct from the Publisher IngramSpark.