Baked Prosciutto Quesadillas with Onion & Monterey Jack Cheese

Baked Prosciutto Quesadillas

with Onion & Monterey Jack Cheese

30 MIN
4 Servings
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Vegetarian
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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.

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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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
Cook Along Triangle Created with Sketch.
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

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Baked Prosciutto Quesadillas

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!

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