Escarole, Sausage, and Fontina Quesadillas

Photo: John Autry; Styling: Cindy Barr

Yield:

2 servings (serving size: 2 quesadillas)

Recipe from

Recipe Time

Total: 26 Minutes

Nutritional Information

Calories 441
Fat 23.2 g
Satfat 5.4 g
Monofat 11.7 g
Polyfat 1.8 g
Protein 18 g
Carbohydrate 40.5 g
Fiber 7.3 g
Cholesterol 23 mg
Iron 4 mg
Sodium 826 mg
Calcium 305 mg

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. 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.

Note:

Mark Bittman,

April 2011