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| 4 | 8-inch flour tortillas |
| 2 Tasse | chicken cooked, shredded |
| 1 Tasse | Queso Fresco (soft cheese); grated |
| 8 | Pretty arugula leaves |
| | salt |
| | pepper |
| 1 Esslöffel | Oil, ; for griddle |
| | ground cumin |
| | cayenne pepper |
| 1 Tasse | sour cream |
| | Fresh salsa, ; for garnish |
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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 two skillets and brush with oil. Carefully place quesadillas on griddle and cook until blistered and golden. Turn them with a large spatula and cook until golden. Meanwhile, stir cumin, cayenne and salt, to taste, into sour cream. Remove quesadillas and cut each into 6 pieces. To serve, dollop with cumin cream and top with salsa.
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