RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2028
| View Recipe |
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| Recipe Name: |
Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-04-25
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
12 Each tortilla, flour, 6 inch
1 Large onion, red finely sliced
-1 fl oz oil, olive
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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. |
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Rosemary Oil
(Add to shopping list) :
1 Cup oil, olive
1 to taste salt and pepper
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Directions:
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. |
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| Nutrition per Serving: |
| Calories: |
350 |
Total Carbs: |
27.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
47.0 |
Fat: |
17.5 |
Protein: |
19.25 |
| Fiber: |
2.35 |
Sodium: |
-0.12 |
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