Arugula, Cheese, and Tomato Quesadilla
(These were Steven's favorite out of the Arugula dishes. :D)
Now~ since I'm allergic to wheat and dairy, I used corn tortillas and rice cheddar cheese from my local market. Didn't use the Canola Oil, chili powder or cumin either, but whatever works for you!! YUM!!
Serve as a quick lunchtime treat or as a part appetizer. This is adapted from a basic quesadilla recipe made by Katie Le Lievre, a Boston caterer.
Makes 36 Wedges
2 Cups washed and roughly chopped arugula leaves, tough stems trimmed
2 Cups shredded cheese
1 Cup chopped tomatoes
1/2 Cup chopped scallions
1 can mild green chilies, chopped
1 tsp chili powder
1 tsp cumin
12 fresh flour tortillas
1) In a large bowl, combine arugula, cheese, tomatoes, scallions, chilies, chili powder, and cumin. Place 1/2 cup of the filling between 2 tortillas.
2) In a large frying pan, heat 1 tsp canola oil over high heat. Cook quesadilla until the cheese is melted and both sides are crisp. Repeat procedure, keeping cooked quesadillas in a warms over, until all quesadillas are cooked. Slice each into 6 wedges and serve immediately.
**Instead of frying, you can bake quesadillas in a preheated 375 deg F oven until crisp, which allows you to cook several at a time.
These were so delish and I plan on making them again and again (and again)! Easy peasy!!
Happy Wednesday Everyone!! :D