Chicken, Mustard Greens, and Gruyère Quesadillas

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. 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.