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 Cooking Light

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Recipe Time

Total: 26 Minutes

Nutritional Information

Amount per serving
  • Calories: 476
  • Fat: 22.9g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 12.2g
  • Polyunsaturated fat: 2.4g
  • Protein: 25.3g
  • Carbohydrate: 41.3g
  • Fiber: 8g
  • Cholesterol: 74mg
  • Iron: 5mg
  • Sodium: 736mg
  • Calcium: 400mg


  • 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


  1. 1. Preheat oven to 400°.
  2. 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. 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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