Arugula, Cheese, and Tomato Quesadilla


2 C. washed and roughly chopped arugula leaves, trimming any tough stem
2 C. shredded cheese (cheddar, fontina, or a combination)
1 C. chopped tomatoes
1/2 C. 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, chillies, 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.

Alternate cooking methods:
Instead of frying, you can bake quesadillas in a preheated 375 degree oven until crisp. You could also cook the quesadillas on a griddle, turning as needed until crisp.

Source: Johnna Albi, Greens Glorious Greens.