| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 4 | 8-inch flour tortillas | |
| 2 | c | Shredded, cooked chicken |
| 1 | c | Queso Fresco (soft cheese); grated |
| 8 | Pretty arugula leaves | |
| Salt and pepper | ||
| 1 | tb | Oil,; for griddle |
| Ground cumin | ||
| Cayenne | ||
| 1 | c | Sour cream |
| Fresh salsa,; for garnish |
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 Recipe By :ESSENCE OF EMERIL SHOW#EE71 Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov 1996 22:19:15 -0500 From: Meg Antczak <meginny@frontiernet.net>
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