Use escarole, a bitter, leafy green, to turn your everyday quesadilla into something special. Chopped Basket Ingredient: Escarole
Recipe courtesy of Food Network Kitchen
Escarole Quesadillas
Total:
55 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Wash all the escarole and tear 1 pound into bite-size pieces. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot. Stir in the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the garlic is golden, about 2 minutes. Stir in the torn escarole, a handful at a time, and cook, turning with tongs and adding more escarole as the greens wilt. Cook, stirring occasionally, until the liquid evaporates, about 5 minutes. Stir in the hot sauce.

Place 4 tortillas on the work surface. Spread 1/2 cup of the cheese evenly over each tortilla, then divide the escarole among the tortillas, spreading evenly. Sprinkle the escarole with 1/2 cup more cheese per tortilla, spreading evenly. Top with the remaining tortillas.

Wipe out the skillet. Heat 1 tablespoon of the oil over medium heat. Place 1 quesadilla in the skillet and cover. Cook until the bottom is golden, 2 to 3 minutes. Flip the tortilla and cook until the other side is golden, 2 to 3 minutes more. Transfer the quesadilla to a work surface and cook the remaining quesadillas in the same manner.

Cut the remaining escarole into thin shreds. Add the beans, tomatoes, lime juice, cumin, the remaining 1 tablespoon oil and 1/2 teaspoon each salt and pepper.

Cut the quesadillas into wedges and serve with the bean and escarole salad and salsa.

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