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Ingredientes
- 4 x Eight-inch flour tortillas
- 2 c. Shredded, cooked chicken
- 1 c. Queso Fresco (soft cheese) grated
- 8 x Pretty arugula leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. Oil for griddle
- Â Â Grnd cumin to taste
- Â Â Cayenne pepper to taste
- 1 c. Lowfat sour cream
- Â Â Pico De Gallo see * Note
Direcciones
- On work surface lay out two tortillas. Layer chicken, cheese and arugula on each; season with salt and pepper. Cover with remaining tortillas. Heat a griddle or possibly two skillets and brush with oil. Carefully place quesadillas on griddle and cook till blistered and golden brown. Turn them with a large spatula and cook till golden brown.
- Meanwhile, stir cumin, cayenne and salt, to taste, into lowfat sour cream. Remove quesadillas and cut each into 6 pcs. To serve, dollop with cumin cream and top with Pico De Gallo.
- This recipe yields 12 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 121 | |
| Calories from Fat 88 | 73% |
| Total Fat 9.89g | 12% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.03g | |
| Cholesterol 34mg | 11% |
| Sodium 55mg | 2% |
| Potassium 93mg | 3% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.79g | 1% |
| Protein 6.73g | 11% |
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