Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil

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  • Total: 22 min
  • Prep: 15 min
  • Cook: 7 min
  • Yield: 8 servings
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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


  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.