INGREDIENTS

10 Mission® 10" Heat Pressed Flour Tortillas (10420)  
5 Tbsp. Dijon Mustard  
1/2 cup fresh Flat Leaf Parsley , chopped 
1/2 cup Green Onion , chopped 
15 oz.  Prosciutto  
1 cup Gala Apple , diced 
1 1/2 oz. Gorgonzola Cheese , crumbled 
1 1/2 oz. Parmesan Cheese , shredded 
1 1/2 oz. Chèvre Cheese (soft goat cheese), crumbled 
8 oz. Mozzarella Cheese , grated 
Black Pepper to taste 
 Olive Oil  

DIRECTIONS

1.) Spread 1 tablespoon of the Dijon Mustard on 5 Mission® flour tortillas. Mix together the parsley and green onions. Sprinkle 2 tablespoons on each tortilla. Layer with prosciutto and apples.

2.) Mix together the cheeses. Place 2 ounces of the cheese mix on each tortilla. Season with black pepper and top with tortilla.

3.) Heat a sauté pan. Add 1 tablespoon of olive oil. Sauté quesadilla until golden on both sides. Cut into triangles, sprinkle with additional Parmesan if desired and serve hot.

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