Quesadilla with bean and escarole salsa
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Make an everyday quesadilla extra special by adding escarole, a bitter leafy green vegetable.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g escarole salad
- 6 tbsp. l. olive oil
- 3 cloves garlic, thinly sliced
- 1 tbsp hot sauce
- 4 tbsp. grated mozzarella
- 400 gr. black beans, without liquid
- 1 medium tomato, cut into small cubes
- 1 tbsp lime juice
- 3/4 tsp ground cumin
- Tomato salsa, for filing
- 8 wheat tortillas, 25 cm each.
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Recipes with similar ingredients: black beans, hot sauce, salsa sauce, mozzarella cheese, tortilla
Cooking the dish according to the recipe:
- Wash the lettuce; tear 1 lb (450 g) of leaves into small pieces. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Stir in the garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring, until the garlic is lightly browned, about 2 minutes.
Stir in the escarole lettuce, one handful at a time, and cook, turning with tongs and adding more lettuce as the leaves begin to wilt in the pan. Cook, stirring occasionally, for about 5 minutes, until the liquid has evaporated. Stir in. hot sauce. - Place 4 tortillas on a work surface. Spread 1/2 cup of cheese evenly on each, then add the lettuce in an even layer. Sprinkle more cheese evenly on top, 1/2 cup per tortilla. Top with the remaining tortillas.
- Wipe out the skillet. Heat 1 tablespoon of oil over medium heat. Place 1 quesadilla in the skillet and cover. Cook for 2-3 minutes, until the bottom is golden brown. Flip and cook for another 2-3 minutes, until golden brown on the other side. Transfer the quesadilla to a work surface and repeat the process with the remaining tortillas.
- Cut the remaining salad into thin strips. Add the beans, tomato, lime juice, cumin, 1 tablespoon of oil, and 1/2 teaspoon each of salt and pepper.
Cut the quesadillas into wedges and serve with salsa and bean salad.
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