Chicken, Mustard Greens, and Gruyère Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Upgrade chicken quesadillas by topping whole wheat tortillas with a mixture of boneless chicken thighs, wilted mustard greens and gruyere cheese. 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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