Quesadilla (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
1. 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.
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