Prosciutto Di Parma-Black Pepper Quesadilla With Rosemary Oil
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Ground Black Pepper (coarsely)1 cup
Olive Oil1 cup
Parmesan Cheese1 cup
Rosemary Leaves (fresh)1
SaltDirections:
1
Quesadilla: Preheat the oven to 450 degrees F
2
Place 8 tortillas on an ungreased baking sheet
3
Spread half the cheese, onion and black pepper on each and season to taste with salt and pepper
4
Stack to make 2 layer layers, cover with remaining tortilla and brush the tops with oil and sprinkle with some of the Parmesan cheese
5
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
6
Cut into quarters, top each quarter with a slice of prosciutto and drizzle with the rosemary oil
7
Make the rosemary oil: Combine the oil, rosemary, chives and salt and pepper in a food processor and process until smooth
8
Strain through a fine strainer and store in the refrigerator