1 bunch of leeks or ½ bunch of green onions, chopped
¼ lb of thinly prosciutto
2 cloves of garlic, minced
¼ tsp salt (remember the prosciutto is already salty enough)
½ tsp pepper
¼ tsp paprika
¾ cup of shredded Pepper Jack cheese
½ cup of shredded Romano cheese
Instructions
Cut the dark green, woody part of the stalk off each leek and discard. You only need to use the white and pale green portions of the leek. Now chopped the white and green reserved portion and place in a large bowl of cold water. Swish the leeks with your hand to remove any sand or dirt embedded in the layers. Rinse, drain and pat dry. You may also substitute green onions for the leeks and simply chop the green onions and set aside.
Next rinse your zucchini and then slice into ½ inch rings. Place zucchini, leeks and garlic in a large saute pan with 2 TBSP of olive oil. Saute until slightly tender, 5-7 minutes. Set aside to cool.
Place the zucchini, leeks and cheese in a large bowl. Mix to combine and season with the salt, pepper and paprika. Now its time to assemble our quesadilla. Heat a large cast iron frying pan to medium high heat. Add a small amount of oil and allow it to spread around the bottom of the pan. Take two flour tortilla's or one depending on the size of your pan and place it in the oil. Gently arrange 2 layers of prosciutto on top of the bottom tortilla then a heaping spoonful or two of the veggie/cheese mixture then top with the top tortilla. (I like to assemble my quesadilla's in the pan itself so I don't to worry about any of the filling falling out as I transfer it to the pan.) Repeat the assembly process and cook the quesadilla's, 2 minutes per side on medium to low heat or flip the quesadilla over every 10 seconds or so until your desired crispiness is achieved. Remove from pan and cut into wedges.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2013/06/04/zucchini-leek-prosciutto-quesadilla/