I used the chèvre from goat's milk for this quick and easy recipe.
Place a non-stick frying pan, large enough for one tortilla to lie flat, over medium–high heat. Add the garlic and jalapeño and cook, turning frequently, until softened and blistered. When nearly soft, add the baby roma tomatoes and cook for 2–4 minutes or until softened and blistered. Add the cumin seeds for the last minute until aromatic. Remove from the heat and allow to cool.
Peel the garlic cloves and peel and halve the jalapeño. Place the garlic, jalapeño, tomatoes and cumin seeds, and salt and pepper to taste, into a mortar and pestle and pound until smooth.
Heat 1/2 tablespoon oil in the pan over medium–high heat. Add the prosciutto and cook until crisp, turning if necessary. Remove to a plate.
Brush one flour tortilla with the oil from the pan (or extra oil). Place the tortilla, oil side down, into the clean pan. Taking care not to fill the ingredients right to the edge, spoon or sprinkle and spread over the tomato and jalapeño paste then top with slices of crisp prosciutto. Crumble over the goat’s cheese, sprinkle on the rocket leaves and season to taste.
Cover with the second tortilla, pressing to seal. Brush the top of the tortilla with the remaining oil and place over medium–high heat. Cook for 2–3 minutes, pressing down occasionally. Turn carefully and cook for a further 2 minutes, until the cheese is slightly melted and the tortilla is crisp. Cut into eight wedges and serve immediately.
To flip the quesadilla more easily, cover the top with a dinner plate and turn out the tortilla, then slide back into the pan.
Goat’s cheese is a classic match for sauvignon blanc, with fruity flavours that can handle the heat of the chilli, too.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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