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Chicken, Chard & Sun-Dried Tomato Quesadillas

INGREDIENTS

1 tablespoon extra-virgin olive oil ½ cup chopped onion 1 clove garlic, minced 3 cups coarsely chopped stemmed chard leaves 1 tablespoon water ¼ teaspoon ground pepper ⅛ teaspoon salt 4 ounces shredded cooked chicken ¼ cup slivered oil-packed sun-dried tomatoes 2 (8 inch) whole-wheat tortillas ½ cup shredded fontina cheese

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STEP-1

Heat oil in a large skillet over medium heat. Add onion; cook, stirring, until softened and starting to brown, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add chard, water, pepper and salt; cook, stirring, until the chard is tender, 2 to 3 minutes.

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STEP-2

 Add chicken and sun-dried tomatoes; cook, stirring, until heated through, 1 to 2 minutes. Transfer the mixture to a bowl. Wash and dry the skillet.

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STEP-3

Place tortillas on a cutting board. Sprinkle each tortilla with 1/4 cup cheese. 

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STEP-4

Spread about 1 cup chicken mixture across the bottom half of each tortilla and fold the top half over the chicken.

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STEP-5

Coat the clean skillet with cooking spray and heat over medium heat. Add the quesadillas and cook until the tortillas are browned and the cheese has melted, about 2 minutes per side. Cut into wedges to serve.

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