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H. H. Munro (1870-1916), Scottish author
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The combined flavors of the smoked mozzarella, roasted red peppers and pancetta are just out of this world!

Preparation Time: 25 minutes, including pancetta fry time    Serving Size: 4

  • (2) 1/2-inch thick slices pancetta (1/4 -1/2 pound)
  • 1 cup provolone cheese, shredded
  • 1 cup smoked mozzarella, shredded or finely chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • (2) 1/2-inch slices red onion, chopped
  • 1/4 cup roasted red peppers, chopped
  • Fajita-sized flour tortillas

Chop pancetta into bite-sized pieces and fry slowly in a skillet until crisp. This may take some time. Do not cook the pancetta over too high a heat. Drain on paper towels. Lay a tortilla on a flat surface. On one half of the tortilla, sprinkle 1/4 of the provolone and smoked mozzarella cheeses, the pancetta, parsley, red onions and roasted red peppers, in that order. Heat a skillet over medium-low heat. Add 1 teaspoon vegetable oil. Carefully add the tortilla to the heated oil. Fold empty side of tortilla over the ingredients. Cook until bottom half starts to toast slightly. Carefully flip the quesadilla over and toast on this side. Repeat until all ingredients are used. Usually makes about 4 quesadillas.


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