- Ready Time : 0 min
- 2 cups washed and roughly choppped arugula leaves, tough stems trimmed
- 2 cups shredded cheese (cheddar, fontina, or a combination)
- 1 cup chopped tomatoes
- 1/2 cup chopped scallions
- 1 can mild green chilies, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 12 fresh flour tortillas
- canola oil
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 teaspoon canola oil over high heat. Cook quesadilla until the cheese is 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.
Source: Greens Glorious Greens