Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Ingredients:
12 (6-inch) flour tortillas |
1 pound fresh mozzarella, thinly sliced |
1 red onion, finely sliced |
2 tablespoons coarsely ground black pepper |
olive oil |
1/4 cup parmesan cheese |
8 slices prosciutto di parma, thinly sliced |
1 cup olive oil |
1/4 cup fresh rosemary leaves |
1/4 cup coarsely chopped chives |
salt and freshly ground pepper |
Directions:
1. Quesadilla: Preheat the oven to 450 degrees F. 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 oiled 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.
2. Make the rosemary oil: 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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