“This goes great with my pico de gallo.”
READY IN:
30mins
YIELD:
12 Pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. On work surface lay out two tortillas.
  2. Layer chicken, cheese and arugula on each; season with salt and pepper.
  3. Cover with remaining tortillas.
  4. Heat a griddle or two skillets and brush with oil.
  5. Carefully place quesadillas on griddle and cook until blistered and golden.
  6. Turn them with a large spatula and cook until golden.
  7. Meanwhile, stir cumin, cayenne and salt, to taste, into sour cream.
  8. Remove quesadillas and cut each into 6 pieces.
  9. To serve, dollop with cumin cream and top with salsa.

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