TROPICAL CHICKEN QUESADILLA

TROPICAL CHICKEN QUESADILLA

Ingredients:
2 ounces cooked chicken breast shredded or diced
¼ cup organic canned black beans, drained
1 ounce fresh spinach (a large handful)
3 tablespoons fresh cilantro

Directions:
Harvest Eating House Seasoning (), to taste
½ cup mango salsa ()
1. Spread the goat cheese evenly on both sides of each lavash or tortilla.
2. Layer the chicken, beans, and spinach, dividing evenly between both pieces of
bread or tortilla.
3. Season with the cilantro and Harvest Eating House Seasoning and fold in half to
close.
4. Heat a skillet over medium low. Place the folded lavash or tortillas in the pan and
cook until it starts to brown. Carefully flip and cook the second side for
approximately 2 more minutes. Serve with the mango salsa.
Chef’s Note: Lavash is Armenian cracker bread available in most supermarkets
and Middle Eastern markets.
CHICKEN WITH WILD MUSHROOM SAUTÉ
PREP TIME: 10 MINUTES | COOK TIME: 15 MINUTES | READY IN: 25
MINUTES
This recipe features meaty mushrooms that serve as a delicious bed for grilled
chicken. I like to mix and match the mushrooms to keep it interesting.
MAKES 2 SERVINGS