Pancetta Quesadilla with Sun-Dried Tomatoes & Morel & Leek Jack™
- 1 tablespoon olive oil
- 1/4 cup diced pancetta
- 1/2 teaspoon salt
- 2 quality tortillas
- 4 ounces 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.
“I also made a quesadilla with their morel and leek jack (yes, it is as flavorful as it sounds), some sun dried tomatoes, and some pancetta bits that I pan fried beforehand until they were nice and crispy. The savory richness of the leek and morel jack was a great compliment to the tangy sun dried tomatoes, and the crispy panchetta pieces made for a nice textural component.” - Eva Kosmas, Adventures in Cooking