Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil

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



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.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Pulled Pork with Black Pepper Vinegar

Molasses Glazed Pork Roast with Black Pepper Dumplings

Navy Bean Soup

Crispy Pasta Cake with Red Pepper and Mozzarella Salad

Zucchini-roni Pizza

Iceberg Salad

Lasagna with Turkey Sausage

Crostini Alla Romana