Quesadilla


Yield:
12 pieces

CATEGORIES
Ingredients
  • 4 (8-inch) flour tortillas
  • 2 cups shredded, cooked chicken
  • 1 cup Queso Fresco (soft cheese) grated
  • 8 pretty arugula leaves
  • Salt and pepper
  • 1 tablespoon oil, for griddle
  • Ground cumin
  • Cayenne
  • 1 cup sour cream
  • Fresh salsa, for garnish
Directions

On work surface lay out two tortillas. Layer chicken, cheese and arugula on each; season with salt and pepper. Cover with remaining tortillas. Heat a griddle or two skillets and brush with oil. Carefully place quesadillas on griddle and cook until blistered and golden. Turn them with a large spatula and cook until golden. Meanwhile, stir cumin, cayenne and salt, to taste, into sour cream. Remove quesadillas and cut each into 6 pieces. To serve, dollop with cumin cream and top with salsa.

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    Southwestern Quesadilla