Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1
Mark Bittman
Recipe by Cooking Light April 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
26 mins
Yield:
2 servings (serving size: 2 quesadillas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

441 calories; fat 23.2g; saturated fat 5.4g; mono fat 11.7g; poly fat 1.8g; protein 18g; carbohydrates 40.5g; fiber 7.3g; cholesterol 23mg; iron 4mg; sodium 826mg; calcium 305mg.
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