RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 16103
View Recipe |
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Recipe Name: |
Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil - Copy - Copy - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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:
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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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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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Average Rating:
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