PROSCIUTTO QUESADILLAS
serves 4
To make rosemary oil:
In a food processor or blender, combine until smooth:
1/4 C olive oil
2 T rosemary leaves
2 T chives
salt & pepper to taste
Refrigerate leftovers up to 1 day.
To make quesadillas:
6 flour tortillas
approx 2 C shredded mozzarella
1/2 red onion, thinly sliced
1 T pepper
8 thin slices prosciutto
rosemary oil
Preheat grill to high or use a grill pan on the stove at medium heat. Spray hot grill pan with non stick spray. Place a flour tortilla on grill. Quickly sprinkle with shredded mozzarella cheese, a couple of slices of red onion, sprinkle with salt and season generously with pepper. Cover with another tortilla layer and repeat. Top with a final layer of tortilla and brush with olive oil. Grill until golden brown, 2-3 minutes. Turn and grill the other side 2-3 minutes.
Place on a serving platter and cut into quarters. Top each quarter with a slice of prosciutto and drizzle with the rosemary oil.
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