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Prosciutto Quesadillas

with Creamy Tomatillo Sauce & Roasted Carrots

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

These irresistible quesadillas feature sliced prosciutto (an Italian dry-cured ham), which finds rich complement from layers of melty monterey jack and onion sautéed with a bit of our smoky tomatillo-poblano sauce. We’re mixing the rest of the verdant sauce with cooling sour cream to create the ideal dipper for the boldly flavored quesadillas and a side of tender roasted carrots.

Get Cooking
fresh
ingredients
Prosciutto Quesadillas with Creamy Tomatillo Sauce & Roasted Carrots
Title
  • 3 oz Prosciutto
  • 2 Flour Tortillas
  • ¾ lb Carrots
  • 2 cloves Garlic
  • 1 Red Onion
  • 2 oz Shredded Monterey Jack Cheese
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the carrots:
1 Prepare & roast the carrots:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash, dry, and peel the carrots; halve crosswise, then quarter lengthwise. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

While the carrots roast, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the sour cream and half the tomatillo sauce. Taste, then season with salt and pepper if desired.

Cook the onion:
3 Cook the onion:

While the carrots continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the remaining tomatillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Assemble the quesadillas:
4 Assemble the quesadillas:

Place the tortillas on a work surface. Top one side of each tortilla with the cheese, prosciutto (removing the plastic lining between the slices), and as much of the cooked onion as you’d like (you may have extra). Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the onion.

Cook the quesadillas & serve your dish:
5 Cook the quesadillas & serve your dish:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and carefully cut in half. Serve the cooked quesadillas with the roasted carrots and sauce on the side. Enjoy! 

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Prepare & roast the carrots:
1 Prepare & roast the carrots:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash, dry, and peel the carrots; halve crosswise, then quarter lengthwise. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients & make the sauce:

While the carrots roast, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the sour cream and half the tomatillo sauce. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients & make the sauce:
Cook the onion:
3 Cook the onion:

While the carrots continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the remaining tomatillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Assemble the quesadillas:

Place the tortillas on a work surface. Top one side of each tortilla with the cheese, prosciutto (removing the plastic lining between the slices), and as much of the cooked onion as you’d like (you may have extra). Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the onion.

Assemble the quesadillas:
Cook the quesadillas & serve your dish:
5 Cook the quesadillas & serve your dish:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and carefully cut in half. Serve the cooked quesadillas with the roasted carrots and sauce on the side. Enjoy!