Prosciutto Quesadillas with Gingered Apples, Caramelized Onions, and Ricotta Mustard

By • October 19, 2009 • 0 Comments


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Author Notes: In Texas, kitchen essentials go beyond just eggs, milk, butter, and bread. If I ever run out of salsa, jalapeños, or tortillas in my own house, I know I'm just a doorstep away from borrowing a neighbor's rations of these south-of-the-border staples. As a result, whenever I'm in the mood for a warm, toasty sandwich, I skip sliced bread every time and reach for my trusty tortillas. And I don't use just any tortillas, but hand-rolled, freshly baked tortillas that I get from my local Mexican supermarket. {I know, I'm spoiled.} I can't think of anything better than a ham and cheese quesadilla on a crisp fall day. I throw in caramelized onions, gingered apples, and a little ricotta mustard to make them a little less ordinary, and the result is so tasty and so comforting - just as a classic ham and cheese should be.The Internet Cooking Princess

Serves 4

Prosciutto, Salami, and Cheese Quesadillas with Gingered Apples and Caramelized Onions

  • 8 Tortillas
  • 16 ounces Black forest prosciutto
  • 1 cup Monterrey Jack cheese, shredded
  • 1 cup Muenster cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  • 2 Large yellow onions
  • 2 Red baking apples, peeled, cored, and thinly sliced
  • 1 teaspoon Ground ginger
  • Ricotta mustard (see ingredients and instructions below)
  • Olive oil
  1. Preheat a sauté pan on high heat, add two tablespoons olive oil, and saute the apples for about two minutes. Then, add the ground ginger to the apples and sauté for another two minutes. Set the apples aside.
  2. In the same sauté pan, add another two tablespoons of olive oil and the sliced onions over high heat. Sauté for five to ten minutes or until the onions begin to caramelize. Set the onions aside.
  3. Before assembling the quesadillas, combine all the shredded cheeses. Then, taking two tortillas, sprinkle a thin layer of shredded cheese on one tortilla and spread about a tablespoon of the ricotta mustard (see below) on the other.
  4. On top of the tortilla with the mixture of shredded cheese, add a few slices of prosciutto, a small handful of sautéed apples, and then a small handful of sautéed onions. Place the tortilla with the ricotta cheese on top to fully assemble the quesadilla.
  5. In a sauté pan on high heat, add two tablespoons of oil and the quesadilla. Fry in the pan for about a minute or until the tortilla develops a golden brown color and slightly crispy consistency. Flip the quesadilla in the pan, adding another tablespoon or two of oil, for another minute or until you get the right color and consistency.
  6. Repeat this process (quickly) with the remaining ingredients. Once they’re ready, slice into quarters and serve hot so that cheese is nice and melty.

Ricotta Mustard Spread

  • 4 tablespoons Ricotta cheese
  • 1 1/2 teaspoon Colman's mustard (MUST be Colman's)
  • 1/4 teaspoon Rosemary, finely chopped
  • 1/4 teaspoon Honey
  1. To make the ricotta mustard spread, simply combine all ingredients in a small mixing bowl. If you aren't keen on spicy mustard, just use one teaspoon of Colman's.

Tags: quesadilla, Sandwiches, savory

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