Taco Thursday: Chicken, Mustard Greens, and Gruyère Quesadillas

Ingredients:

2 tbsp olive oil, divided

1/2 tsp black pepper, divided

1/8 tsp kosher salt

2 skinless, boneless chicken thighs (about 5oz), chopped

4 cups chopped stemmed mustard greens

1 tbsp minced fresh garlic

Dash of kosher salt

1/4 tsp grated lemon rind

4 (6 in) whole-wheat tortillas

1/4 cup (1 oz) grated Gruyère cheese

Directions:

1. Preheat oven to 400 degrees.
2. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil to pan; swirl to coat. Sprinkle 1/4 tsp pepper and 1/8 tsp 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 tsp pepper and rind.
3. Brush remaining 1 tbsp oil over a jelly-roll pan; arrange tortillas in a single layer on pan. Sprinkle 1 tbsp cheese evenly over each tortilla; top each tortilla with about 2/3 cup chicken mixture. Bake at 400 degrees 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. Yield: 2 servings (Serving size: 2 quesadillas).

Nutrition Facts:

Calories 476; Fat 22.9g (sat 5.2g, mono 12.2g, poly 2.4g); Protein 25.3g; Carb 41.3g; Fiber 8g; Chol 74mg; Iron 5mg; Sodium 736mg; Calc 400mg.