Usually I’m not in the market for gussying a perfectly good quesadilla, but this one was too interesting not to try. The mustard greens were spicier than I expected. And now I have a new green with which to scare my non-vegetable eating friends.
CHICKEN AND MUSTARD GREEN QUESADILLAS
- 4 6-inch tortillas
- 1 lb chicken breast, chopped small
- 4 cup mustard greens, stemmed and torn apart
- Zest from a whole lemon
- 1 clove garlic, minced
- 2 oz Gruyere cheese, shredded finely
- Kosher salt and pepper
- Olive oil
- Sour cream
Preheat oven to 400 degrees F. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned. Add mustard greens, salt, and pepper, and cook until wilted. Stir in garlic and lemon zest. Remove from heat and set aside. Brush jelly pan with olive oil and arrange tortillas. On one half of each tortillas sprinkle 1/8 of the cheese. Spoon 1/4 of the chicken mixture on top of each of the cheese portions. Bake tortillas open-faced in oven for 5 minutes. Remove from oven, sprinkle more cheese onto each portion, close each tortilla, flip over, and bake for 10 more minutes, flipping halfway through. When done, cut in half and and serve with a mixture of Cholula and sour cream.
Makes 2 servings. Enjoy!