The March (“Spring”) issue of Everyday Food has arrived! Just the word ‘spring’ gives me hope! There are lots of recipes I want to try in this issue. To get things started, I made the Prosciutto and Mushroom Quesadillas. You cook onion and garlic and mushrooms. To make the quesadillas, you place prosciutto, Gruyere cheese, the mushroom mix, and arugula on the tortillas. I used spinach tortillas. Then you heat them in a skillet to melt the cheese.
These were really, really good. And really, really easy. It felt much more exciting than making a sandwich for dinner. I would definitely make this again. I love the fact that it is a quesadilla, but isn’t Mexican.
Wow, my kids LOVE quesadillas, and I’m always looking for a way to make them more interesting. We use whole-grain corm tortillas; would you recommend this particular recipe with non-flour torts?
I’ve used whole wheat ones in the past and I think they would be fine with this. I used spinach ones this time
I can’t express how good this sounds to me. Wow!
I have never made quesadillas, mostly b/c I don’t like Mexican food all that much, but these, I’d try. They are filled with things I really like.
They aren’t Mexican at all except in concept I guess
Yum! I’m going to try this during the work week…
Glad to hear it was easy. I’ve been struggling with Martha recipes (all the ones I’ve tried are because I read your blog) and “easy” is not a word I usually associate with them! I want to try this too but I suspect I won’t since my daughter is a vegetarian and I sort of love MY way of making quesadillas. I can’t believe Sheryl doesn’t like Mexican food! We eat a lot of it in our house.
Jennifer, can I just say when I had babies in the house a Martha recipe wasn’t anything I would have even considered! I wouldn’t make food I knew no one here would try either.
Thanks! Maybe Bahamas travel?