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1
Heat a nonstick skillet over medium heat.
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2
Set one of the tortillas onto a cutting board. Sprinkle with half of the provolone cheese. Top with the prosciutto, roasted red peppers, artichoke hearts and remained of the provolone. Cover with the second tortilla.
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3
Spray the nonstick skillet with cooking oil. Then, carefully transfer the quesadilla to the skillet. Cover the skillet with the lid.
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4
Cook for 2-3 minutes, until the cheese is mostly melted. Press down with a spatula and then gently flip the quesadilla. Cook for an additional 2-3 minutes.
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5
Cut into eight triangles with a sharp knife. Serve immediately.
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