Zesty Pancetta Quesadilla

Zesty Pancetta Quesadilla

Makes 12 appetizers


  • 8 oz Boar's Head Pancetta, Diced
  • 4 oz Boar's Head White Vermont Cheddar Cheese, Shredded
  • 2 tbsp Green Chili Peppers, Chopped
  • 1/2 cup Green Onion, Sliced
  • 1/2 cup Salsa
  • 1/2 cup Sour Cream
  • 4 Flour Tortilla


  1. Brown pancetta in a saute’ pan until crispy, drain and set aside.
  2. Divide pancetta, cheese, green chili peppers and green onions evenly over 4 tortillas.
  3. Fold tortilla in half and cook in a large non-stick pan over medium-high heat for approximately two minutes.
  4. Turn the tortilla over and cook for another two minutes.
  5. Cut into thirds; serve warm with tomato salsa and sour cream.