| 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>
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”