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Prosciutto Quesadillas

with Creamy Tomatillo Sauce & Roasted Carrots

25 MIN

2 Servings

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with Prosciutto

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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Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
2 Flour Tortillas
¾ lb Carrots
2 cloves Garlic
1 Red Onion
⅓ cup Tomatillo-Poblano Sauce
¼ cup Sour Cream
2 oz Monterey Jack Cheese
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 onion

In a large pan (nonstick, if you have one), 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.

4 Assemble the quesadillas

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 tearing into bite-sized pieces before adding), 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.

5 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!