Arugula: Part II

Alright!!!  Here is recipe #2 for our Arugula adventure.  :)  This recipe was, again, in my Glorious Greens book.  Buy the book HERE!!!  Pics are mine, of course. ;)

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

Canola Oil

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


April said...

rice cheddar cheese?? I've never tried it, does it get all gooey and stuff? (lactose-intolerant girl here, I miss melted cheese more than anything!!)

Wallie said...

It doesn't get gooey! And it tastes pretty good too. ;)