Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | 8-inch flour tortillas |
2 cups | Shredded, cooked chicken |
1 cup | Queso Fresco (soft cheese) |
\N \N | Grated |
8 \N | Pretty arugula leaves |
\N \N | Salt and pepper |
1 tablespoon | Oil, for griddle |
\N \N | Ground cumin |
\N \N | Cayenne |
1 cup | Sour cream |
\N \N | Fresh salsa, for garnish |
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. Yield: 12 Pieces
ESSENCE OF EMERIL SHOW#EE71