| Recipe to Print-Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil - Copy - Copy |
|
|
| Recipe Name: |
Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil - Copy - Copy |
| Source: |
|
Submitted by: |
|
Last Modified: |
|
| $scale_by
| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
7.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$1.81
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
|
Directions:
Preheat the oven to 450 degrees. Place 8 tortillas on an ungreased 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. Place on a lightly oil baking sheet and bake for 5 to 7 minutes or until the tortillas are lightly golden brown and the cheese has melted.
Cut into quarters, top each quarter with a slice of prosciutto and drizzle with the rosemary oil. |
|
|
|