I said simple. As it connotes, this recipe is made to be a no-brainer version of Cordon Bleu, which is breaded pork or chicken stuffed with ham and cheese then fried. I took the hard part out and left only the ham (coked ham, that is), stuffed it with cheese, had it breaded then fried. See, even kids can do it (I’m teaching my girl this when she turns 5).
I usually pair this with pancakes in the morning, or bolognese pasta during merienda. Both are super bagay, by the way.
Here ya go.
4 slices CDO cooked ham, cut into 2
Daily Quezo cheese
1 beaten egg
oil for frying
1. Slice a thin block off the Daily Quezo cheese, then slice this further into 3. The cheese should fit just right into the halved ham You should still have more than 3/4 of the entire block of cheese left after making this recipe.
2. Place the cheese on one edge of the ham, then make a roll. Seal off by inserting a toothpick in the middle.
3. Cover the rolled ham thinly with flour.
4. Dip the roll into a bowl of beaten egg then cover with bread crumbs. Make sure you got all parts covered.
5. Fry in heated oil (medium heat) for about 2 minutes or until the bread crumbs turn crisp and golden brown.
Serves 3-4 and makes 8 rolls.