Make everyday quesadillas special by adding escariol salad, горьковатый зеленый листовой овощ. 
Time: 55min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 600 gr lettuce escariol
- 6 tbsp. l olive oil
- 3 cloves of garlic, chop finely
- 1 tbsp. l hot sauce
- 4 tbsp. grated mozzarella
- 400 gr. black bean, no liquid
- 1 medium tomato, cut into small cubes
- 1 tbsp. l lime juice
- 3/4 tsp ground cumin
- Tomato Salsa, served
- 8 wheat tortillas 25 cm each.
Recipes with similar ingredients: black preto beans, spicy sauce, salsa sauce, mozzarella cheese, tortilla
Recipe preparation:
- Wash the salad; 450 gr tear the leaves into small pieces. In a large frying pan with non-stick coating, heat it up 1 Art. l oil over medium heat. Stir in the garlic, 3/4 tsp. salt and 1/2 tsp pepper. Cook, stirring, for about 2 minutes, until the garlic browned. Stir in pieces of escariol salad one handful per times and cook by turning over with tongs and adding more salad when the leaves are tied in a pan. Cook, stirring occasionally, about 5 minutes before the liquid evaporates. Stir in hot sauce.
- Put 4 tortillas on the work surface. For each evenly spread 1/2 tbsp. cheese, then add evenly salad. Sprinkle with cheese evenly on top, 1/2 tbsp. for each tortilla. Cover with the remaining cakes.
- Dry the pan. Heat over medium heat 1 tbsp. l oils. Put 1 quesadilla in the pan and cover. Cook 2-3 min. until the bottom is browned. Turn over and cook for another 2-3 minutes. until golden on the other hand. Put the quesadilla on 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 tbsp. l oil, 1/2 tsp. salt and pepper. Cut with quesadillas with wedges and serve with salsa and salad with beans.
