Panchetta Quesadilla with Sun-Dried Tomatoes & Morel & Leek Jack™
Panchetta Quesadilla with Sun-Dried Tomatoes & Morel & Leek Jack™ Print Recipe
Main Ingredient: Cheese
Yield: 1-2 Servings
Photo and Recipe courtesy of Adventures in Cooking, Eva Kosmas
Mexican American - Southwestern Entrées Appetizers
  • 1 tbsp. olive oil
  • 1/4 c. diced pancetta
  • 1/2 tsp. salt
  • 2 quality tortillas
  • 4 ounces nbsp;Great Midwest® Morel & Leek Jack™ cheese, grated
  • 3 tablespoons julienned (thinly sliced) sun dried tomatoes

First, prepare the pancetta. Heat the olive oil up in a small frying pan over medium heat. Add the pancetta and pan fry until crispy about 6–10 minutes. Remove from heat, drain out the excess oil, and set aside.

Sprinkle the salt over a clean ungreased cast iron tortilla pan or wide frying pan. Begin to warm it up over medium heat while assembling the tortilla.

Lay one of the tortillas flat on a large flat plate and sprinkle with half of the cheese. Then evenly distribute the pancetta bits and sun dried tomatoes over the cheese. Sprinkle with the remaining cheese and cover with the other tortilla.

Place the plate right next to the pan and use your fingertips to slide the quesadilla off the plate and onto the pan. Cook until the outside of the tortilla begins to show toasty golden parts and the cheese is melted through, about 4–6 minutes on each side. Serve immediately.