Chicken, Mustard Greens, and Gruyère Quesadillas

Total: 26 minutes Yield: 2 servings (serving size: 2 quesadillas) Calories:476 Fat:22.9g (sat 5.2g,mono 12.2g,poly 2.4g) Protein:25.3g Carbohydrate:41.3g Fiber:8g Cholesterol:74mg Iron:5mg Sodium:736mg Calcium:400mg

Photo by Kathy M.
Adapted from find.myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from find.myrecipes.com

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

Directions

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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