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
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- (2) 1/2-inch slices red onion, chopped
- 1/4 cup roasted red peppers, chopped
- Fajita-sized flour tortillas
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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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