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.