Chicken and Arugula Quesadilla

(6)

Preparation 5 min
Cooking 5 min
Servings 1

Halfway between a taco and a croque monsieur, this sandwich is ideal for a simple solo supper. Garnish a tortilla with leftover cooked chicken and add cheese, onion jam and arugula for the perfect blend of sweet and peppery flavours. Fold the stuffed tortilla in half and pan-fry it. This recipe is sure to make you smile after a long work day.

Nut-free
Egg-free

Ingredients

- 1 soft wheat tortilla, about 10 inches (25 cm) in diameter
- 1 tbsp (15 ml) onion confit
- 2 slices raclette or Swiss cheese
- 1/4 cup (45 g) cooked chicken, shredded (see note)
- 1/4 cup (5 g) arugula
- 1 tsp (5 ml) vegetable oil

Preparation

- On a work surface, cover half of the tortilla with the onion confit. Top with 1 slice of cheese, cutting it to fit as needed. Cover with the chicken, arugula and remaining slice of cheese. Fold the tortilla in half over the fillings.
- In a large skillet over medium heat, brown the quesadilla in the oil for 2 to 3 minutes on each side. Cut in half, if desired. Serve with Dijon mustard, sour gherkins and arugula salad, if desired. Serve immediately.

Note from Ricardo

The cooked chicken can be replaced with anything you happen to have on hand: ham, thinly sliced cooked sausage, duck confit or braised meat. The same goes for the arugula: replace it with spinach or fresh herbs.

Sure Value

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Personal Note

RICARDO The Rock 12" Frypan

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This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

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