Prosciutto Quesadillas with Purple Potatoes & Jalapeño Sour Cream

Prosciutto Quesadillas

with Purple Potatoes & Jalapeño Sour Cream

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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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 sweet sautéed onion. On the side, we’re spicing things up with a tangy jalapeño sour cream—the perfect dipper for everything on the plate.

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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fresh
ingredients
Prosciutto Quesadillas with Purple Potatoes & Jalapeño Sour Cream
Title
  • 3 oz Prosciutto
  • 2 Flour Tortillas
  • ¾ lb Purple Potatoes
  • 1 Yellow Onion
  • ½ oz Sweet Piquante Peppers
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Sour Cream
  • 2 oz Monterey Jack Cheese
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, 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. Finely chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Roast the potatoes:
2 Roast the potatoes:

Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the onion:
3 Cook the onion:

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. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat and stir in the chopped piquante peppers. 

Assemble the quesadillas:
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 cooked onion. 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. 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). Carefully transfer to a cutting board and cut into equal-sized wedges. Serve the cooked quesadillas with the roasted potatoes and jalapeño sour cream on the side. Enjoy!

Tips from Home Chefs

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Prosciutto Quesadillas

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, 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. Finely chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

2 Roast the potatoes:

Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the potatoes:
Cook the onion:
3 Cook the onion:

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. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat and stir in the chopped piquante peppers. 

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 cooked onion. 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. 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). Carefully transfer to a cutting board and cut into equal-sized wedges. Serve the cooked quesadillas with the roasted potatoes and jalapeño sour cream on the side. Enjoy!

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