- 1 1/4 pounds chicory
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- Salt and finely ground black pepper
- 1 tablespoon hot sauce, such as Frank's
- Eight 10-inch flour tortillas
- 4 cups shredded mozzarella
- One 14-ounce can black beans, rinsed and drained
- 1 medium tomato, cut in small dice (3/4 cup)
- 1 tablespoon fresh lime juice
- 3/4 teaspoon ground cumin
- Jarred salsa, for serving
Wash all the endive and tear 1 pound into bite-size pieces. 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 endive, a handful at a time, and cook, turning with tongs and adding more endive as the greens wilt. Cook, stirring occasionally, until the liquid evaporates, about 5 minutes. Stir in the hot sauce.
Place 4 tortillas on the work surface. Spread 1/2 cup of the cheese evenly over each tortilla, then divide the endive among the tortillas, spreading evenly. Sprinkle the endive with 1/2 cup more cheese per tortilla, spreading evenly. Top with the remaining tortillas.
Wipe out the skillet. Heat 1 tablespoon of the oil over medium heat. 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. Transfer the quesadilla to a work surface and cook the remaining quesadillas in the same manner.
Cut the remaining endive into thin shreds. Add the beans, tomatoes, lime juice, cumin, the remaining 1 tablespoon oil and 1/2 teaspoon each salt and pepper.
Cut the quesadillas into wedges and serve with the bean and endive salad and salsa.