Baked Prosciutto Quesadillas with Onion & Monterey Jack Cheese

Baked Prosciutto Quesadillas

with Onion & Monterey Jack Cheese

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For easy cooking, you’ll bake these quesadillas—filled with rich prosciutto, smoky onion, and monterey jack cheese—in the oven until golden brown and crispy. To create even more bold flavor, you’ll make a dressing for your side salad of crisp romaine and fresh, juicy tomatoes using zesty guacamole and creamy ranch.
See Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
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 each tortilla on the oiled sheet pan and rub into the oil to coat. Evenly top one side with the prosciutto (removing the plastic lining between the slices before adding), cooked onion, and monterey jack. Fold the tortillas in half over the filling and press to adhere. 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 browned 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. Roughly chop the lettuce. Halve the tomatoes. 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 lettuce and tomatoes, cotija, and toasted pepitas; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired.

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. Taste, then season with salt and pepper if desired. Serve the halved quesadillas with the salad and guajillo sour cream on the side. Enjoy!

Browse Steps
1 of 5