Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Escarole Quesadillas
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- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 653
- Total Fat
- 38 g
- Saturated Fat
- 13 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 10 g
- Sugar
- 4 g
- Protein
- 28 g
- Cholesterol
- 63 mg
- Sodium
- 1263 mg
Use escarole, a bitter, leafy green, to turn your everyday quesadilla into something special. Chopped Basket Ingredient: Escarole
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 653
- Total Fat
- 38 g
- Saturated Fat
- 13 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 10 g
- Sugar
- 4 g
- Protein
- 28 g
- Cholesterol
- 63 mg
- Sodium
- 1263 mg
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.
