This was very good, and easy! I was afraid it would be bland, but the lemon/garlic flavor was a delicious balance (being a garlic lover, I used more garlic than called for), and I did spread a thin layer of Dijon on the tortilla before putting on the cheese. I also use a 16oz. bag of frozen mustard greens, which worked out well because I doubled the recipe. Next time I may try to add some chopped tomato and perhaps add some feta, as well. Delicious and perfect for springtime!
Chicken, Mustard Greens, and Gruyère Quesadillas
BethHughes Posted: 03/31/11
Maureenf Posted: 03/24/11
I made this last night. It was easy and delicious. Even my husband liked it and he claims he doesn't like chicken breasts. I used whole wheat tortillas from Trader Joes and they were very good. I also use a mixture of cooking greens (collard greens and other stuff) since I had trouble locating mustard greens and it worked out well.
alysonhcraig923 Posted: 05/03/11
Ok, but needs some kind of sauce. The flavors in the quesadilla were great, but overall was dry and needed something.
skspillman Posted: 04/29/11
I followed the recipe exactly as written and the bitter flavor of the mustard greens totally overpowered the rest of the dish. I will not make this again.
smottet7 Posted: 04/29/11
I made these last night as a quick homework break. They were very easy and very tasty. I used smoked gouda because I couldn't afford the gruyere and used a bag of mixed mustard greens from Trader Joe's.
Mattadri Posted: 04/06/11
The lemon rid is key! I forgot to put it and thought the texture was very good, but the flavor pretty bland. We end up adding some lemon juice afterwards and it kind of work, however I thought it missed a sauce.
TomandPaula Posted: 05/14/11
Good but we switched the mustard greens for kale since my wife is not a fan of the spicy mustard greens. Needed a little bit more cheese than called for - just to hold it all together.
No Longer Registered Posted: 01/11/12
This is pretty good and I've made it a few times...as is or swapping chicken sausage for the chicken thighs, kale or argula for the mustard greens, gouda or goat cheese for the gruyere. I like my quesadillas spicy...so I added Tapatio or Sriracha.
EllenFL Posted: 03/08/13
Very good; not really for a special occasion but simple, fast and tasty. Will chop the chicken more finely next tme, ended up with big chunks. Tasty but didn't pick up well, neeed a knife and fork. Did not find it to be bland or dry at all. Great way to use the garden's greens.
BlueToBlue Posted: 04/06/13Fremont, CA
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.
Kdoggett Posted: 03/15/14
These were great! I used kale and white cheddar because that's what I had, but you could do any number of combinations. A great way to use up leftovers.