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Escarole, Sausage, and Fontina Quesadillas

Photo: John Autry; Styling: Cindy Barr
Total time 26 mins
Yield 2 servings (serving size: 2 quesadillas)

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

Nutrition 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

How to Make It

  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.