Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil

• 12 (6-inch) flour tortillas
• 1 pound fresh mozzarella, thinly sliced
• 1 red onion, finely sliced
• 2 tablespoons coarsely ground black pepper
• Olive oil
• 1/4 cup Parmesan cheese
• 8 slices prosciutto di Parma, thinly sliced
• 1 cup olive oil
• 1/4 cup fresh rosemary leaves
• 1/4 cup coarsely chopped chives
• Salt and freshly ground pepper

1. Quesadilla: Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet.
2. Spread half the cheese, onion and black pepper on each and season to taste with salt and pepper.
3. Stack to make 2 layer layers, cover with remaining tortilla and brush the tops with oil and sprinkle with some of the Parmesan cheese.
4. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes or until the tortillas are lightly golden brown and the cheese has melted.
5. Cut into quarters, top each quarter with a slice of prosciutto and drizzle with the rosemary oil.
6. Make the rosemary oil: Combine the oil, rosemary, chives and salt and pepper in a food processor and process until smooth.
7. Strain through a fine strainer and store in the refrigerator.

flour tortillas, mozzarella, red onion, ground black pepper, olive oil, parmesan cheese, parma, olive oil, rosemary, chives, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/prosciutto-di-parma-black-pepper-quesadilla-with-rosemary-oil-recipe.html (may not work)