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- Source: Essence Of Emeril EE71
- Dish Type: Appetizer
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Quesadilla
Instructions
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
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
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