These crispy quesadillas are ready in less than 20 minutes and are very satisfying.



Ingredient Checklist


Instructions Checklist
  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes. Add mushrooms, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean.

  • Divide prosciutto, Gruyere, mushroom mixture, and arugula among bottom halves of lavash bread or halves of tortillas; fold other half over filling to close. Heat remaining oil in skillet over medium-high and cook a quesadilla until cheese melts and lavash or tortilla is crisp, 1 to 2 minutes per side. Repeat with remaining quesadillas.

Reviews (2)

12 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
Very good recipe, and quick to make too. I didn't have gruyere so substituted baby swiss cheese and it melted just fine. I will definitely make this again. :-)
Rating: Unrated