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Prosciutto Quesadillas
with Creamy Tomatillo Sauce & Roasted Carrots
25 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
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Calories750 Cals (est.)
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fresh
ingredients
Title
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10 oz Pork Chorizo
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2 Flour Tortillas
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¾ lb Carrots
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⅓ cup Tomatillo-Poblano Sauce
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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2 cloves Garlic
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1 Red Onion
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¼ cup Sour Cream
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2 oz Monterey Jack Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the carrots
Place an oven rack in the center of the oven; preheat to 450°F. Wash, dry, and peel the carrots; halve crosswise, then quarter lengthwise. Place on a sheet pan. Drizzle with 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
Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater. In a bowl, combine the sour cream and half the tomatillo sauce. Taste, then season with salt and pepper if desired.
3
Cook the chorizo
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
4
Cook the onion
In the pan of reserved fond, heat a drizzle 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.
5
Assemble the quesadillas
Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese, cooked chorizo, and as much of the cooked onion as you’d like. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the onion.
6
Cook the quesadillas & serve your dish
In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. 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!
1
Prepare & roast the carrots
Place an oven rack in the center of the oven; preheat to 450°F. Wash, dry, and peel the carrots; halve crosswise, then quarter lengthwise. Place on a sheet pan. Drizzle with 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
Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater. In a bowl, combine the sour cream and half the tomatillo sauce. Taste, then season with salt and pepper if desired.
3
Cook the chorizo
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
4
Cook the onion
In the pan of reserved fond, heat a drizzle 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.
5
Assemble the quesadillas
Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese, cooked chorizo, and as much of the cooked onion as you’d like. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the onion.
6
Cook the quesadillas & serve your dish
In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. 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!
Tips from Home Chefs