Cheesy Prosciutto & Pepper Quesadillas

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Roughly chop the piquante peppers. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and guacamole. Taste, then season with salt and pepper if desired.

Place the potato wedges on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper. Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Turn off the heat and stir in the chopped piquante peppers. 

Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese, prosciutto (removing the plastic lining between the slices), and finished vegetables. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the vegetables. 

In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping and between batches). Transfer to a cutting board and cut into equal-sized wedges. Serve the cooked quesadillas with the roasted potatoes and creamy guacamole on the side. Enjoy!