Quesadillas con Brio

Serves 2 to 3

2 teaspoons olive oil
2 (9-inch) roasted red peppers or other flavor tortillas
1 cup shredded mozzarella, regular or fat-reduced
3 paper thin slices prosciutto
1 tablespoon Pomodoro Sun-Dried Tomato Spread.


Brush oil lightly on 1 side of both tortillas. On unoiled side, sprinkle on cheese, then add prosciuto in a single layer. Spread Pomodoro Sun-Dried Tomato Spread over the unoiled side of second tortilla and place it over prosciutto. Heat a 12-inch nonstick pan over medium high heat. Add remaining oil. Put quesadilla in pan and cook until lightly browned in spots, about 3 minutes. Turn and cook second side until lightly browned and cheese is melted. Remove, let stand a few seconds, then cut into 6 to 8 wedges with a sharp knife.