Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil

Name: Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 8
Cuisine: Mexican
Ingredients: 59 milliliters coarsely chopped chives; 12 6-inchs (6-inch) flour tortillas; 454 grams fresh mozzarella, thinly sliced; 59 milliliters fresh rosemary leaves; 2 Tbsps coarsely ground black pepper; 237 milliliters olive oil; 8 servings Olive oil; 59 milliliters Parmesan cheese; 8 slices prosciutto di Parma, thinly sliced; 1 red onion, finely sliced; 8 servings Salt and freshly ground pepper

The recipe Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil can be made in roughly 22 minutes. One serving contains 536 calories, 19g of protein, and 40g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. Only a few people really liked this hor d'oeuvre. A mixture of parmesan cheese, flour tortillas, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mexican cuisine.

Instructions

Quesadilla: Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Place 8 tortillas on an ungreased baking sheet.

Ingredients you will need

Tortilla

Equipment you will use

Baking Sheet

Spread half the cheese, onion and black pepper on each and season to taste with salt and pepper. Stack to make 2 layer layers, cover with remaining tortilla and brush the tops with oil and sprinkle with some of the Parmesan cheese.

Ingredients you will need

Parmesan

Salt And Pepper

Black Pepper

Tortilla

Cheese

Spread

Onion

Cooking Oil

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.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Baking Sheet

Oven

Cut into quarters, top each quarter with a slice of prosciutto and drizzle with the rosemary oil.

Ingredients you will need

Prosciutto

Rosemary

Cooking Oil

Combine the oil, rosemary, chives and salt and pepper in a food processor and process until smooth. Strain through a fine strainer and store in the refrigerator.

Ingredients you will need

Salt And Pepper

Rosemary

Chives

Cooking Oil

Equipment you will use

Food Processor

Sieve

Equipment

Ingredients

Servings:

59milliliters

coarsely chopped chives 126-inchs

(6-inch) flour tortillas 454grams

fresh mozzarella, thinly sliced 59milliliters

fresh rosemary leaves 2Tbsps

coarsely ground black pepper 237milliliters

olive oil 8servings

Olive oil 59milliliters

Parmesan cheese 8slices

prosciutto di Parma, thinly sliced 1

red onion, finely sliced 8servings

Salt and freshly ground pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Quesadilla can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 30 dollars per bottle.

Burn Cottage Cashburn Pinot Noir

Ripe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.