Wednesday, November 21, 2012

Recipe: Artichoke, Asiago & Prosciutto Quesadillas

I find that quesadillas are a great way to “clean out the fridge” by using up leftover cooked meats, bits of cheese, sauces and chutneys.  Am I the only one with about 30 different condiments on the inside of my fridge door!?  David often asks me (in a less than friendly manner) just how many different red pepper jellies does one really need?  Ok, I’ll come clean, I paraphrased what he usually says…

Quesdillas can be simple (think beans, chicken, salsa), comforting (anything with lots of cheese and/or bacon) and even gourmet.  The following recipe for artichoke, asiago & prosciutto quesadillas is a delicious appetizer that’s fancy enough to serve company – preferably with a glass of sparkling wine.

Here are some other inspirational ideas for making quesadillas:

·         caprese-style (tomatoes, mozzeralla, fresh basil, provolone)
·         californian (chicken, avocado, goat cheese, mango, cranberries)
·         philly cheesesteak style (sliced flank steak or roast beef, provolone, sautéed onions and bell peppers)
·         blt (bacon, spinach, roasted tomatoes, mozzerella)
·         “pizzadilla” (tomato sauce, cheese, pepperoni, mushrooms, olives)
·         smoked salmon, capers, cream cheese and dill
·         shrimp, zucchini, corn, basil, scallions and fontina
·         “nyc deli” – corned beef or pastrami, mustard, sauerkraut and swiss cheese
·         “thanksgiving-style” – sliced turkey breast, cranberry cream cheese, mozzarella and roasted butternut squash

I could go on and on… once you start making quesadillas it’s easy to get creative as the options are endless.

Artichoke, Asiago & Prosciutto Quesadillas
(makes one quesadilla – recipe easily doubles)


·         2 (two) flour tortillas
·         1/3 (one-third) cup asiago cheese, grated
·         ¼ (one-quarter) cup mozzerella cheese, grated
·         1/3 (one-third) cup artichokes, drained and chopped/sliced
·         2 (two) slices proscuitto


1.      Grate asiago and mozzerella cheeses.  Drain and chop artichokes
2.      Lay one tortilla on a clean work surface.  Sprinkle with asiago and mozzerlla, top with chopped artichokes and 2 slices of proscuitto.  Top with another tortilla, press to flatten.
3.      Heat flat top grill to medium high and lightly brush grill with canola or other vegetable oil.  Grill each side until golden, about 1 – 1½ (one to one-and-a-half) minutes per side.  Alternatively, grill in well-oiled frying pan.  Note:  Watch closely as quesadilla’s can burn easily.

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