Chicken, Mustard Greens, and Gruyère Quesadillas

Photo: John Autry; Styling: Cindy Barr
Upgrade chicken quesadillas by topping whole wheat tortillas with a mixture of boneless chicken thighs, wilted mustard greens and gruyere cheese.

Yield:

2 servings (serving size: 2 quesadillas)

Recipe from

Recipe Time

Total: 26 Minutes

Nutritional Information

Calories 476
Fat 22.9 g
Satfat 5.2 g
Monofat 12.2 g
Polyfat 2.4 g
Protein 25.3 g
Carbohydrate 41.3 g
Fiber 8 g
Cholesterol 74 mg
Iron 5 mg
Sodium 736 mg
Calcium 400 mg

Ingredients

2 tablespoons olive oil, divided
1/2 teaspoon black pepper, divided
1/8 teaspoon kosher salt
2 skinless, boneless chicken thighs (about 5 ounces), chopped
4 cups chopped stemmed mustard greens
1 tablespoon minced fresh garlic
Dash of kosher salt
1/4 teaspoon grated lemon rind
4 (6-inch) whole-wheat tortillas
1/4 cup (1 ounce) grated Gruyère cheese

Preparation

1. Preheat oven to 400°.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle 1/4 teaspoon pepper and 1/8 teaspoon salt over chicken; toss to coat. Add chicken to pan; cook 2 minutes or until browned, stirring occasionally. Add the greens, garlic, and dash of salt; cook 3 minutes or until greens wilt, stirring frequently. Stir in remaining 1/4 teaspoon pepper and rind.

3. Brush remaining 1 tablespoon oil over a jelly-roll pan; arrange tortillas in a single layer on pan. Sprinkle 1 tablespoon cheese evenly over each tortilla; top each tortilla with about 2/3 cup chicken mixture. Bake at 400° for 5 minutes or until cheese begins to melt. Remove pan from oven; carefully fold each tortilla in half, pressing gently to close. Bake quesadillas an additional 10 minutes or until browned and crisp, turning carefully after 5 minutes.

Note:

Mark Bittman,

April 2011