Yield: 4 servings
|4 \N||8-inch flour tortillas|
|2 cups||Shredded, cooked chicken|
|1 cup||Queso Fresco (soft cheese)|
|8 \N||Pretty arugula leaves|
|\N \N||Salt and pepper|
|1 tablespoon||Oil, for griddle|
|\N \N||Ground cumin|
|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