Quesadilla

This goes great with my pico de gallo.

• Ready In: 30 mins
• Yields: 12 Pieces

Ingredients

• 4  8-inch flour tortillas
• 2  cups  shredded  cooked chicken
• 1  cup queso fresco, grated (soft cheese)
• 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.
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.