How To Make Prosciutto di Parma-Black Pepper Quesadillas with Rosemary Oil
Enjoy the cheesy layers of these black pepper quesadillas made with Parmesan and mozzarella, topped with prosciutto and a drizzle of rosemary oil.
Preparation: 30 minutes
Cooking: 15 minutes
Total: 45 minutes
Serves:
Ingredients
For the Rosemary Oil:
- 1cupextra virgin olive oil
- ¼cupfresh rosemary leaves
- ¼cupchives,coarsely chopped
- salt and freshly ground pepper
For the Quesadillas:
- 24flour tortillas
- 1¼lbsfresh mozzarella
- 1small red onion
- 3tspcoarsely ground black pepper
- salt and freshly ground pepper
- olive oil
- ½cupParmesan cheese,grated
- 32prosciutto di parma,very thin slice
Instructions
-
Combine the oil, rosemary, chives, and a pinch each of salt and pepper in a food processor and process until smooth.
-
Pour through a fine strainer; store in the refrigerator until ready to use.
-
Cut into quarters, top each with 1 slice of prosciutto, and drizzle with a little rosemary oil.
Nutrition
- Calories: 9308.69kcal
- Fat: 448.14g
- Saturated Fat: 135.99g
- Trans Fat: 0.02g
- Monounsaturated Fat: 226.02g
- Polyunsaturated Fat: 51.78g
- Carbohydrates: 104.26g
- Fiber: 10.53g
- Sugar: 5.28g
- Protein: 1145.73g
- Cholesterol: 2862.31mg
- Sodium: 109470.61mg
- Calcium: 1231.72mg
- Potassium: 21033.31mg
- Iron: 52.81mg
- Vitamin A: 157.76µg
- Vitamin C: 1.70mg
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