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Lemony White Bean, Cheese and Chicory Quesadillas
Ingredients
  • Olive oil
  • 1 large (10-inch) or 2 smaller (6- to 7-inch) flour tortillas
  • 3 to 4 ounces queso Oaxaca, mozzarella or Monterey Jack
  • ½ cup cooked white beans (canned is fine), drained of their cooking liquid
  • 1 large clove garlic, sliced thinly
  • 1½ cups chopped frisée, radicchio or chicory greens of your choice, tightly packed
Steps
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