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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This goes great with my pico de gallo. Ingredients:
4 8-inch flour tortillas |
2 cups shredded cooked chicken |
1 cup queso fresco, grated (soft cheese) |
8 pretty arugula leaves |
salt and pepper |
1 tablespoon oil, for griddle |
ground cumin |
cayenne |
1 cup sour cream |
fresh salsa, for garnish |
Directions:
1. On work surface lay out two tortillas.
2. Layer chicken, cheese and arugula on each; season with salt and pepper.
3. Cover with remaining tortillas.
4. Heat a griddle or two skillets and brush with oil.
5. Carefully place quesadillas on griddle and cook until blistered and golden.
6. Turn them with a large spatula and cook until golden.
7. Meanwhile, stir cumin, cayenne and salt, to taste, into sour cream.
8. Remove quesadillas and cut each into 6 pieces.
9. To serve, dollop with cumin cream and top with salsa.
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