Quesadilla Recipe - Cooking Index
Quesadilla Recipe - Cooking Index
| 4 | Eight-inch flour tortillas | |
| 2 cups | 125g / 4.4oz | Shredded, cooked chicken |
| 1 cup | 146g / 5.1oz | Queso Fresco (soft cheese) - grated |
| 8 | Pretty arugula leaves | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Oil - for griddle |
| Ground cumin - to taste | ||
| Cayenne pepper - to taste | ||
| 1 cup | 237ml | Sour cream |
| Pico De Gallo - see * Note |
* Note: See the "Pico De Gallo" recipe which is included in this collection.
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 Pico De Gallo.
This recipe yields 12 pieces.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-071 broadcast 01-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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