Quesadillas with Prosciutto, Caramelized Onions, and Apples

By • October 19, 2009 • 0 Comments



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. And then there's the caramelized onions and apples because, why not?seemeredithcook

Serves 4

For the quesdillas...

  • 8 Tortillas
  • 16 ounces Thinly sliced prosciutto
  • 1 cup Grueyere 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
  • Homemade honey mustard {Optional}
  • Olive oil
  • Kosher salt & pepper
  1. Preheat a sauté pan on medium high heat. Add two tablespoons olive oil, and saute the apples for about two minutes. Add another two tablespoons of olive oil and the sliced onions. Sauté for ten minutes or until the onions begin to caramelize.
  2. Before assembling the quesadillas, combine all the shredded cheeses in a bowl and season with a bit of salt and pepper.
  3. On top of one tortilla, add the mixture of shredded cheese, a few slices of prosciutto, a small handful of sautéed apples and onions. Take another tortilla, spread with about a tablespoon of mustard {if desired}, and close up shop.
  4. In a sauté pan on medium 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.
  5. 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.

Homemade honey mustard

  • 1 tablespoon Colman's or grainy mustart
  • 1/4 teaspoon Honey
  • 1/4 teaspoon Rosemary, finely chopped
  1. Combine all ingredients in a small mixing bowl.
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Tags: quesadilla, Sandwiches, savory

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