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