Escarole, Sausage, and Fontina Quesadillas

By Kplmrm

Total: 26 minutes
Yield: 2 servings (serving size: 2 quesadillas)


Calories:441
Fat:23.2g (sat 5.4g,mono 11.7g,poly 1.8g)
Protein:18g
Carbohydrate:40.5g
Fiber:7.3g
Cholesterol:23mg
Iron:4mg
Sodium:826mg
Calcium:305mg

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

Preparation

Step 1

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.