Photo: John Autry; Styling: Cindy Barr
Total Time
26 Mins
Yield
2 servings (serving size: 2 quesadillas)

Upgrade chicken quesadillas by topping whole wheat tortillas with a mixture of boneless chicken thighs, wilted mustard greens and gruyere cheese.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

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