A couple changes made this better for me. I made enough filling to add to a tortilla yesterday and today. The small changes I made when eating leftovers were warming the tortilla in a pan instead of in the oven, which kept it from getting crunchy/hard. And using warmed Trader Joe's marinara as a dipping sauce. It was ok without sauce, but seemed to be missing something as there are limited ingredients. Because the inside was Italian, I thought I'd give marinara a try - and it was hit the spot.
Escarole, Sausage, and Fontina Quesadillas
Photo: John Autry; Styling: Cindy Barr
Yield: 2 servings (serving size: 2 quesadillas)
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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
- 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
- 1. Preheat oven to 400°.
- 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. 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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