Cooking

Prosciutto, Black Olive and Cilantro Quesadillas on a Saturday Afternoon

Prosciutti, Black Olive and Cilantro Quesadilla

Prosciutti, Black Olive and Cilantro Quesadilla

 I have been a long-time fan of the quesadilla.  It is the versatile, tortilla version of a grilled cheese.  Quesadillas do not require any special tools or ingredients to make.  Their scope is only limited by your imagination.  They taste delicious and take but minutes to prepare.  Even my little brothers were able to make quesadillas at a young age.  

On a Saturday afternoon, in the midst of chaos and running around to try and get x, y, & z checked off of my to-do list, the quesadilla came to my rescue.  I had all the ingredients needed on hand.  These came together quickly with minimal clean-up.  I even had extra that served as an appetizer the next day!

A few of my favorite fillings for quesadillas: prosciutto, black olives and cilantro. If I had some sautéed mushrooms handy, I would have added them as well.  

Quesadilla with Prosciutto, Black Olives and Ci

Quesadilla with Prosciutto, Black Olives and Cilantro

Quesadillas with Prosciutto, Black Olives and Cilantro

4 flour tortillas (whole wheat works, too)
3/4 c. Mixed shredded cheeses
2 thin slices prosciutto, sliced/cut into 1/2″ ribbons
1/2 can black olives, chopped
2 T. Cilantro
Salsa for serving

Heat a frying pan over medium heat.  Add prosciutto ribbons and cook until the meat becomes fragrant and starts to ‘curl.’  Remove from pan.

Heat oven to Broil.  Spray cookie sheet with baking spray.  Place 2 tortillas on cookie sheet.  Top with cheese, prosciutto and black olives.  Broil for 3-5 minutes.  Top with cilantro and a little bit more cheese.  Place a tortilla atop each.  Broil 2 minutes.  Transfer to cutting board, slice into wedges and serve with salsa.

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