Mango Mustard

Directions for: The Lux Quesadilla

Ingredients

3 oz boneless chicken breast

3 spears asparagus

2 Tbsp butter

2 slices bacon, cooked and crumbled

4 oz Colby cheese

1 clove garlic, minced

3 button mushrooms, minced

1 shallot, minced

1 Tbsp dry white wine

salt and pepper, to taste

1 10-inch flour tortillas

Directions

1. Set flat top grill or frying pan to medium-high heat. Cut chicken into small cubes and season with salt and pepper. Cook chicken until doneabout 6 minutesor until it reaches an internal temperature of 165F. Set aside.

2. Clean and chop asparagus into 1-inch pieces, and then saut in 1 Tbsp butter over medium heat for about 4 minutes.

3. Fry the bacon slices over medium-high heat until crispyabout 10 minutes. Then crumble. Set aside.

4. Over medium heat, saut shallots in butter for 1 minute, then add garlic and saut for another minute. Then add mushrooms and saut for 3 more minutes. Add wine and reduce until all ingredients turn into a paste-like consistencyabout 5 minutes. Season the mixture with salt and pepper.

5. Place half of the cheese on half on the tortilla. Spoon duxelle (mushroom mixture) evenly over cheese. Scatter with asparagus, chicken and bacon. Place remaining cheese on top. Fold tortilla and heat on grill or fry pan until cheese is melted and tortilla is golden.

See more: Chicken, Comfort Food, Mexican