Escarole Quesadillas

Directions

1. 1
   Wash all the escarole and tear 1 pound into bite-size pieces.
2. 2
   Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot.
3. 3
   Stir in the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper.
4. 4
   Cook, stirring, until the garlic is golden, about 2 minutes.
5. 5
   Stir in the torn escarole, a handful at a time, and cook, turning with tongs and adding more escarole as the greens wilt.
6. 6
   Cook, stirring occasionally, until the liquid evaporates, about 5 minutes.
7. 7
   Stir in the hot sauce.
8. 8
   Place 4 tortillas on the work surface.
9. 9
   Spread 1/2 cup of the cheese evenly over each tortilla, then divide the escarole among the tortillas, spreading evenly.
10. 10
    Sprinkle the escarole with 1/2 cup more cheese per tortilla, spreading evenly.
11. 11
    Top with the remaining tortillas.
12. 12
    Wipe out the skillet.
13. 13
    Heat 1 tablespoon of the oil over medium heat.
14. 14
    Place 1 quesadilla in the skillet and cover.
15. 15
    Cook until the bottom is golden, 2 to 3 minutes.
16. 16
    Flip the tortilla and cook until the other side is golden, 2 to 3 minutes more.
17. 17
    Transfer the quesadilla to a work surface and cook the remaining quesadillas in the same manner.
18. 18
    Cut the remaining escarole into thin shreds.
19. 19
    Add the beans, tomatoes, lime juice, cumin, the remaining 1 tablespoon oil and 1/2 teaspoon each salt and pepper.
20. 20
    Cut the quesadillas into wedges and serve with the bean and escarole salad and salsa.