Rating: 4 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 5

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

Mark Bittman
Recipe by Cooking Light April 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
26 mins
Yield:
2 servings (serving size: 2 quesadillas)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

476 calories; fat 22.9g; saturated fat 5.2g; mono fat 12.2g; poly fat 2.4g; protein 25.3g; carbohydrates 41.3g; fiber 8g; cholesterol 74mg; iron 5mg; sodium 736mg; calcium 400mg.
Advertisement
Advertisement