Quesadilla

Yield: 4 servings

Measure Ingredient
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

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

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