- 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
- 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
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.