Yes you can do this! I know the word Leek and Prosciutto to a mom of 3 with a crazy insane day might sound a little too extravagant but it doesn’t have to be. A leek is one of those vegetables that is capable of adding the a lot of flavor to a dish without the extra work. Once soaked, they are easily chopped and added to anything your pretty little mind can think of and the power of a leek is born. You have their mild onion like taste and crunchy texture which compliments dishes like pasta, stir-fry and Yes, even casseroles. Now prosciutto on the other hand COULD NOT BE SIMPLER. Repeat after me SIMPLE! Think of it as another piece of deli meat but not a typical deli meat- the star of all- the cream of the crop, the apple of your eye- okay, you get my picture. Think Big, Bold, Smoky, Salty flavor that will just melt in your mouth. If those words don’t prompt you to run to the store and pick up prosciutto then maybe we shouldn’t be friends. What about the word- NO COOK! You eat it as is. Now do you want some?
Since my latest influx of zucchini I have been inspired to cook all things zucchini. Zucchini bread, zucchini pasta, zucchini cookies and now my Zucchini, Leek and Prosciutto Quesadilla. Now that we know the ins and outs of the ingredients for our amazing quesadilla lets put them all together. You have the smoky salty flavor of the prosciutto, the nutty, sweet taste of the zucchini and the mild onion like flavor of the leeks. Add in a little mix of pepper jack cheese and Romano ( I sweat the pair just work) and you have a exquisite delightful over the top sandwich that brings the idea of a quesadilla to a whole new level.