Mushroom, Prosciutto & Fontina Quesadillas

I am all about quick and easy dinners around here. Unless there is a special occasion or I am craving a particular dish, my meals better be ready in thirty minutes or less. But that doesn’t mean they need to come out of the freezer or a box (although sometimes they do — I warned you, I can never be a real foodie).

I read about a zillion cooking magazines, so I don’t quite remember which recipe inspired this dish.  I usually read several recipes and switch them around to what I have on hand.

 Taco night is BIG at our house.  Luckily, anything in a tortilla or wrap can be considered a taco to Kiddo. {Whew}  He  loves this recipe — which he calls mushroom tacos — and the Hubby and I can enjoy a meal with slightly more refined tastes than a box of Old El Paso.


Mushroom, Prosciutto & Fontina Quesadillas

serves 4 (2 adults & 2 children  as 2 tortillas per adult and 1 per child)

  • 6 flour tortillas
  • 6 slices prosciutto
  • 1 small to medium red onion, thinly sliced
  • 1 8-12 oz. package Baby Bella (Crimini) mushrooms, sliced
  •  4 oz. Fontina cheese (roughly about half an 8 oz. wedge) sliced thin (you can grate, but it’s tough because it’s a soft cheese)
  • garlic pepper
  • herbs de Provence
  • a handful of washed baby spinach**
  • 1 tbsp. butter
  • non-stick spray 

 Preheat the oven to 400 degrees.  Lightly spray a large baking sheet with non-stick spray.

     Melt butter in a large skillet. Saute the onions and mushrooms until tender, about 10 minutes.  Toss in the spinach at the last minute to wilt.  Season to taste with garlic pepper and herbs de Provence.

    Meanwhile, spread the tortillas out on the baking sheet. Spread cheese over half of each. Lay a slice of prosciutto over the other halves.

    Spoon the onion/mushroom mixture over the cheese on each tortilla, dividing evenly. Fold the prosciutto half over the mixture and arrange the quesadillas on the baking sheet.

    Bake for 3 minutes. Take baking sheet out of oven and flip each quesadilla. Bake for another 2 to 3 minutes, or until both sides have some brown spots and are slightly crisp.

    Cut each quesadilla in half and serve.

    **I sometimes add zucchini or yellow squash (if I have it on hand) sliced very thinly instead of spinach.  If you use, cook them with the mushrooms and onions for the full amount of time.

    Cheers & enjoy!

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