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
How to Make It
Preheat oven to 400°.
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.
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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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.
This is a nice alternative to calorie and cheese laden (but delicious) quesadillas. Prep time for me was significantly longer to wash and chop my greens. Also sausage took longer than 5 minutes to brown. But what can I say? A little sausage goes a long way and made for a flavorful bite and a good way to get your greens. I used gruyere instead of fontina and think it was too mild. Will use fontina next time.