Baked Prosciutto Quesadillas

with Onion & Monterey Jack Cheese

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories

For easy cooking and cleanup, you’ll bake these quesadillas—filled with rich prosciutto, smoky, saucy onion, and melty monterey jack cheese—in the oven until golden brown and satisfyingly crispy.

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fresh
ingredients
Baked Prosciutto Quesadillas with Onion & Monterey Jack Cheese
Title
  • 6 oz Prosciutto
  • 4 Flour Tortillas
  • ½ lb Grape Tomatoes
  • 1 Yellow Onion
  • 1 Lime
  • 2 Romaine Lettuce Hearts
  • 4 oz Shredded Monterey Jack Cheese
  • ¾ cup Guajillo Chile Pepper Sauce
  • ½ cup Sour Cream
  • 2 Tbsps Raw Pepitas
  • 3 Tbsps Ranch Dressing
  • ¼ cup Guacamole
  • 2 Tbsps Grated Cotija Cheese
step-by-step
instructions
Prepare & cook the onion:
1 Prepare & cook the onion:

Place an oven rack in the center of the oven, then preheat to 450°F. Halve, peel, and large dice the onion. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add half the guajillo chile sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. 

Assemble & bake the quesadillas:
2 Assemble & bake the quesadillas:

Evenly coat a sheet pan with 1 tablespoon of olive oil. Working one at a time, place a tortilla on the oiled sheet pan and rub into the oil. Top one side of the tortilla with the prosciutto (removing the plastic lining between the slices before adding), cooked onion, and monterey jack. Fold the tortilla in half over the filling and press to adhere. Repeat with the remaining tortillas. Bake the quesadillas, rotating the sheet pan halfway through, 9 to 11 minutes, or until lightly browned and the cheese is melted. Transfer to a cutting board. When cool enough to handle, halve each quesadilla. 

Toast the pepitas:
3 Toast the pepitas:

Meanwhile, rinse and wipe out the pan used to cook the onion. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until brown and toasted (be careful, as the pepitas may pop as they cook). Transfer to a paper towel-lined plate and immediately season with salt. 

Make the salad:
4 Make the salad:

Wash and dry the fresh produce. Halve the lime crosswise. Halve the tomatoes. Roughly chop the lettuce. In a large bowl, combine the ranch dressing, guacamole, and the juice of both lime halves; season with salt and pepper. Just before serving, add the prepared vegetables, cotija, and toasted pepitas; season with salt and pepper. Toss to coat. 

Make the guajillo sour cream & serve your dish:
5 Make the guajillo sour cream & serve your dish:

In a bowl, whisk together the sour cream and remaining guajillo chile sauce. Serve the halved quesadillas with the salad and guajillo sour cream on the side. Enjoy!

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Prepare & cook the onion:
1 Prepare & cook the onion:

Place an oven rack in the center of the oven, then preheat to 450°F. Halve, peel, and large dice the onion. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add half the guajillo chile sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. 

2 Assemble & bake the quesadillas:

Evenly coat a sheet pan with 1 tablespoon of olive oil. Working one at a time, place a tortilla on the oiled sheet pan and rub into the oil. Top one side of the tortilla with the prosciutto (removing the plastic lining between the slices before adding), cooked onion, and monterey jack. Fold the tortilla in half over the filling and press to adhere. Repeat with the remaining tortillas. Bake the quesadillas, rotating the sheet pan halfway through, 9 to 11 minutes, or until lightly browned and the cheese is melted. Transfer to a cutting board. When cool enough to handle, halve each quesadilla. 

Assemble & bake the quesadillas:
Toast the pepitas:
3 Toast the pepitas:

Meanwhile, rinse and wipe out the pan used to cook the onion. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until brown and toasted (be careful, as the pepitas may pop as they cook). Transfer to a paper towel-lined plate and immediately season with salt. 

4 Make the salad:

Wash and dry the fresh produce. Halve the lime crosswise. Halve the tomatoes. Roughly chop the lettuce. In a large bowl, combine the ranch dressing, guacamole, and the juice of both lime halves; season with salt and pepper. Just before serving, add the prepared vegetables, cotija, and toasted pepitas; season with salt and pepper. Toss to coat. 

Make the salad:
Make the guajillo sour cream & serve your dish:
5 Make the guajillo sour cream & serve your dish:

In a bowl, whisk together the sour cream and remaining guajillo chile sauce. Serve the halved quesadillas with the salad and guajillo sour cream on the side. Enjoy!