Escarole, Sausage, and Fontina Quesadillas

Photo: John Autry; Styling: Cindy Barr

Yield: 2 servings (serving size: 2 quesadillas)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 26 Minutes

Nutritional Information

Amount per serving
  • Calories: 441
  • Fat: 23.2g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 11.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 18g
  • Carbohydrate: 40.5g
  • Fiber: 7.3g
  • Cholesterol: 23mg
  • Iron: 4mg
  • Sodium: 826mg
  • Calcium: 305mg

Ingredients

  • 2 tablespoons olive oil, divided
  • 5 ounces hot pork Italian sausage, casings removed
  • 4 cups chopped escarole
  • 1 tablespoon minced fresh garlic
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-inch) whole-wheat tortillas
  • 1/4 cup (1 ounce) grated fontina cheese

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add Italian sausage, and cook for 5 minutes or until browned, stirring to crumble. Drain the sausage, and return to pan. Add escarole, garlic, and black pepper; cook 2 minutes or until escarole wilts, stirring frequently.
  3. 3. Brush remaining 1 tablespoon olive oil over a jelly-roll pan; arrange the tortillas in a single layer on pan. Sprinkle 1 tablespoon cheese evenly over each tortilla; top each with about 2/3 cup sausage mixture. Bake at 400° for 3 minutes or until cheese begins to melt. Remove from oven, and carefully fold each tortilla in half, pressing to close. Bake them an additional 10 minutes, turning after 5 minutes.
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