These have been a great use of the insane amount of mustard greens coming out of our garden. They are quick and easy to make (if you can get someone else to wash and trim the greens for you) and taste great. I used chicken breast, instead of thighs, and preserved lemon, instead of lemon rind. The preserved lemon added a nice salty tang. I have made them several times, using a bunch of different cheeses (gruyere blend, light jarlsberg, light white cheddar--basically whatever I happened to have in the fridge)--they came out great every time. But there isn't really enough cheese on them to call them a "quesadilla." I've been calling them tacos to set an appropriate expectation.
Chicken, Mustard Greens, and Gruyère Quesadillas
Photo: John Autry; Styling: Cindy Barr
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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. 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.
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