Recipe: Arugula, Cheese and Tomato Quesadilla
Ingredients
- 2 cups washed and roughly chopped arugula leaves, tough stems trimmed
- 1 can mild green chilies, chopped
- 2 cups shredded cheese (cheddar, fontina or a combination)
- 1 tsp chili powder
- 1 cup chopped tomatoes
- 1 tsp cumin
- 1/2 cup chopped scallions
- 12 tortillas
- oil
Instructions
- In a large bowl, combine arugula, cheese, tomatoes, scallions, chilies, chili powder, and cumin. Place 1/2 cup of the filling between 2 tortillas.
- In a large frying pan, heat 1 tsp oil over high heat. Cook quesadilla until the cheese in melted and both sides are crisp. Repeat procedure, keeping cooked quesadillas in a warm oven, until all quesadillas are cooked. Slice each into 6 wedges and serve immediately.
Variations
Instead of frying, you can bake quesadillas in a preheated 375 oven until crisp, which allows you to cook several at a time.
Prep Time (minutes): 5
Cook Time (minutes): 3-7
Diet type: Vegetarian
Number of servings (yield): 36 wedges
Culinary tradition: Mexican
Microformatting by hRecipe.