Escarole Quesadillas
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 653
- Total Fat
- 38
- Saturated Fat
- 13
- Carbohydrates
- 52
- Dietary Fiber
- 10
- Sugar
- 4
- Protein
- 28
- Cholesterol
- 63
- Sodium
- 1263
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
1 1/4 pounds escarole
6 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
Kosher salt and finely ground black pepper
1 tablespoon hot sauce, such as Frank's
4 cups shredded mozzarella
One 14-ounce can black beans, rinsed and drained
1 medium tomato, cut in small dice (3/4 cup)
1 tablespoon fresh lime juice
3/4 teaspoon ground cumin
Jarred salsa, for serving
Eight 10-inch flour tortillas
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.