Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil Recipe

Name: Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 (6-inch) flour tortillas; 1 pound fresh mozzarella, thinly sliced; 1 red onion, finely sliced; 2 tablespoons coarsely ground black pepper; Olive oil; 1/4 cup Parmesan cheese; 8 slices prosciutto di Parma, thinly sliced; 1 cup olive oil; 1/4 cup fresh rosemary leaves; 1/4 cup coarsely chopped chives; Salt and freshly ground pepper

Servings: persons

12 (6-inch) flour tortillas
1 pound fresh mozzarella, thinly sliced
1 red onion, finely sliced
2 tablespoons coarsely ground black pepper
Olive oil
1/4 cup Parmesan cheese
8 slices prosciutto di Parma, thinly sliced
1 cup olive oil
1/4 cup fresh rosemary leaves
1/4 cup coarsely chopped chives
Salt and freshly ground pepper

1
Quesadilla: Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet.
2
Spread half the cheese, onion and black pepper on each and season to taste with salt and pepper.
3
Stack to make 2 layer layers, cover with remaining tortilla and brush the tops with oil and sprinkle with some of the Parmesan cheese.
4
Place on a lightly oiled baking sheet and bake for 5 to 7 minutes or until the tortillas are lightly golden brown and the cheese has melted.
5
Cut into quarters, top each quarter with a slice of prosciutto and drizzle with the rosemary oil.
6
Make the rosemary oil: Combine the oil, rosemary, chives and salt and pepper in a food processor and process until smooth.
7
Strain through a fine strainer and store in the refrigerator.

1999

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 (6-inch) flour tortillas, 1 pound fresh mozzarella, thinly sliced, 1 red onion, finely sliced, 2 tablespoons coarsely ground black pepper, and more.

Yes, Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil

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