Baked Prosciutto Quesadillas with Onion & Monterey Jack Cheese

Baked Prosciutto Quesadillas

with Onion & Monterey Jack Cheese

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
Baked Prosciutto Quesadillas with Onion & Monterey Jack Cheese
Title
  • 6 oz Prosciutto
  • 4 Flour Tortillas
  • ½ lb Grape Tomatoes
  • 1 Lime
  • 1 Yellow Onion
  • 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
tried-and-true
kitchen tools
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 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. 

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. 

Make the salad:
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 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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!