Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil

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Quesadilla:

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

Rosemary Oil:

1 cup olive oil

1/4 cup fresh rosemary leaves

1/4 cup coarsely chopped chives

Salt and freshly ground pepper