Escarole Quesadillas

Name: Escarole Quesadillas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 397 grams black beans, rinsed and drained; 567 grams escarole; 8 10-inchs 10-inch flour tortillas; 3 cloves garlic, thinly sliced; 1 teaspoons ground cumin; 1 Tbsp hot sauce, such as Franks; 6 servings Kosher salt and finely ground black pepper; 1 Tbsp fresh lime juice; 6 Tbsps extra-virgin olive oil; 6 servings Jarred salsa, for serving; 946 milliliters shredded mozzarella; 1 medium tomato, cut in small dice (3/4 cup)

Escarole Quesadillas is a vegetarian hor d'oeuvre. This recipe serves 6. One portion of this dish contains around 30g of protein, 37g of fat, and a total of 722 calories. From preparation to the plate, this recipe takes around 55 minutes. This recipe is typical of Mexican cuisine. A mixture of beans, escarole, ground cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Wash all the escarole and tear 1 pound into bite-size pieces.

Ingredients you will need

Escarole

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot. Stir in the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the garlic is golden, about 2 minutes. Stir in the torn escarole, a handful at a time, and cook, turning with tongs and adding more escarole as the greens wilt. Cook, stirring occasionally, until the liquid evaporates, about 5 minutes. Stir in the hot sauce.

Ingredients you will need

Hot Sauce

Escarole

Garlic

Greens

Pepper

Salt

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Place 4 tortillas on the work surface.

Ingredients you will need

Tortilla

Spread 1/2 cup of the cheese evenly over each tortilla, then divide the escarole among the tortillas, spreading evenly.

Ingredients you will need

Tortilla

Escarole

Cheese

Spread

Sprinkle the escarole with 1/2 cup more cheese per tortilla, spreading evenly. Top with the remaining tortillas.

Ingredients you will need

Tortilla

Escarole

Cheese

Wipe out the skillet.

Equipment you will use

Frying Pan

Heat 1 tablespoon of the oil over medium heat.

Ingredients you will need

Cooking Oil

Place 1 quesadilla in the skillet and cover. Cook until the bottom is golden, 2 to 3 minutes. Flip the tortilla and cook until the other side is golden, 2 to 3 minutes more.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Transfer the quesadilla to a work surface and cook the remaining quesadillas in the same manner.

Cut the remaining escarole into thin shreds.

Ingredients you will need

Escarole

Add the beans, tomatoes, lime juice, cumin, the remaining 1 tablespoon oil and 1/2 teaspoon each salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Tomato

Beans

Cumin

Cooking Oil

Cut the quesadillas into wedges and serve with the bean and escarole salad and salsa.

Ingredients you will need

Escarole

Salsa

Equipment

Frying Pan

Tongs

Ingredients

Servings:

397grams

black beans, rinsed and drained 567grams

escarole 810-inchs

10-inch flour tortillas 3cloves

garlic, thinly sliced 1teaspoons

ground cumin 1Tbsp

hot sauce, such as Frank's 6servings

Kosher salt and finely ground black pepper 1Tbsp

fresh lime juice 6Tbsps

extra-virgin olive oil 6servings

Jarred salsa, for serving 946milliliters

shredded mozzarella 1medium

tomato, cut in small dice (3/4 cup)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.