I had some prosciutto left in my fridge and decided to throw them in my quesedillas. Anybody have any tips on how you know when its done on the frying pan? My first attempt turned out too crisp.
I would prefer it much more tender.
By the way, they really compliment a quesedilla with mimosas if any of you chrome-dome balding Ba$tards was thinking of giving it a go...
If your out'a sour cream, some rogaine would serve as a wonderful garnish...

too late lonely balding bloggers...
I ate all my prosciuttu and quesedillas...

If any of you are looking for tips: I would say just simmer the prosciuttu leaving it tender and juicy. then throw it into the tortilla with the cheese...
apply rogaine lightly...
fin for desert...
and if you have too many mimosas don't pop your Alba doll...

lol..........

UPDATE----
scratch the Prosciuttu;
substitute Pancetta (tender 'tar-'tar,to da taste)
-AND-
the vino still trumps the mimosas.
save the crown 'n coke for a Sat' ev...
Oh, and for cheese, I'd opt for Sargento's Hot Pepper Jack; use four slices per half pack of Pancetta...
Two Bottles' a Vino...
-AND-
vioula'---a feast for da' fro!!!

If the Fin' don't gecha the vino will...
Almost forgot Dessert:
gently apply duck-tape to said used life size Alba doll...

Bill,

Please move this to the "Guys who stay up all night with blow up dolls and nothing to do" posts section.

where else are you balding-bloggers gonna learn how to make these Exotic Treats:
Pancetta Quesedilla's from scratch,
-complimented by-
Mimosas or Vino...

Fine then,
no more Home-Made MoNdO-MoP---hAiR-rEcIpe Re'PreTiOu're!!!!
i SwEaR:
the Italian ham JUMP starts follicular growth, halts estrogen levels,
-AND-
Alba Baby will kick start that libido,
even for the worst case of a Limp-Linguine Noodle!!!!