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Harvest Eating Quesadilla

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Chef Keith Snow creates a delicious and easy seasonal chicken quesadilla with spinach, black beans, goat cheese, and mango salsa.
Ingredients
  Lavash 2
  Goat cheese 4 Tablespoon
  White chicken meat chunks 1⁄4 Cup (4 tbs), cubed
  Wilted spinach 1⁄4 Cup (4 tbs)
  Chopped cilantro 1⁄2 Teaspoon
  Canned black beans 4 Tablespoon (bush's)
  Seasoning 1 Pinch (Harvest eating)
For serving
  Mango salsa 1 Tablespoon
  Sour cream 1 Tablespoon
Directions

MAKING
1. Smear the lavash bread with, half of goat cheese on each.
2. Sprinkle the chicken cubes over one lavash.
3. Spread the spinach over the chicken and sprinkle with cilantro.
4. Put the black bean on top and spread.
5. Sprinkle seasoning over the beans.
6. Cover with other lavash bread.
7. On a hot non-stick pan on medium low heat, place the layered lavash using a palate knife and let it cook until it browns on bottom.
8. Carefully flip the Quesadilla and let it cook for 3 minutes.

SERVING
9. Using a sharp knife cut the Quesadilla in wedges and serve topped with sour cream and mango salsa on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4
Subtitle: 
Whole Chicken with Papaya
If you thought that all comfort food came with their fair share of unwanted disadvantages, then this healthy homemade quesadilla recipe could pleasantly surprise you. Chef Keith Snow shows how you can use farm-fresh ingredients to prepare a quesadilla that is totally organic and yummy.

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