Prosciutto de Parma Quesadilla Recipe
Recipe Type: Sandwich, Brunch and Breakfast, Prosciutto
Cuisine: Southwest
Yields: 2 servings
Prep time: 10 min
Cook time: 5 min
Ingredients:
2 Flour Tortillas
1/4 cup grated Smoked Jack Cheese
1/4 cup grated Gruyere cheese
2 slices Prosciutto de Parma*
* An Italian salt-cured and transparent thinly-sliced ham.
Preparation:
Distribute the grated cheeses over the top of one (1) flour tortilla. Place the Prosciutto slices on top of the cheeses. Place the second flour tortilla shell on top.
Coat a non-stick frying pan with non-stick spray or lightly brush with olive oil. Place on the stove over medium-high heat and brown one side of the quesadilla; then flip and brown the other side until the cheeses are bubbling and tortilla is golden.
Remove from pan and let sit approximately 1 minute for cheese to set up a little. Cut with a large, sharp knife into four wedges.
Serves 2.
Recipe Type: Sandwich, Brunch and Breakfast, Prosciutto
Cuisine: Southwest
Yields: 2 servings
Prep time: 10 min
Cook time: 5 min
Ingredients:
2 Flour Tortillas
1/4 cup grated Smoked Jack Cheese
1/4 cup grated Gruyere cheese
2 slices Prosciutto de Parma*
* An Italian salt-cured and transparent thinly-sliced ham.
Preparation:
Distribute the grated cheeses over the top of one (1) flour tortilla. Place the Prosciutto slices on top of the cheeses. Place the second flour tortilla shell on top.
Coat a non-stick frying pan with non-stick spray or lightly brush with olive oil. Place on the stove over medium-high heat and brown one side of the quesadilla; then flip and brown the other side until the cheeses are bubbling and tortilla is golden.
Remove from pan and let sit approximately 1 minute for cheese to set up a little. Cut with a large, sharp knife into four wedges.
Serves 2.