Get Your Goat

I have found my new love that is produced in the Loire Valley France, believe it or not, it’s not red & made from grapes!  Maybe not a new love, but indeed a rekindled love……I love you chèvre, I just wish I could speak French, it would sound sexy, but I can’t so I’ll just say, I love you goat cheese! This is a favorite lunch or light dinner that I love to make, I’m not sure where it originated from because the mango’s are from Peru, goat cheese from France, black beans from Mexico & the whole wheat tortillas are from the good ole’ USA!  Once it’s all put together….it’s an amazing meal packed full of protein, fiber, antioxidants and vitamins, we’ll just call them a cluster quesadilla.

What better to pair with cheese…..sweet fruit!  It’s mango season and you know what that means…sometimes you can pick them up for .60 each!  My favorite mango’s are from Peru, Guatemala or Costa Rica. The mango originated in Southeast Asia  and now is grown in tropical and subtropical parts of the world. Mango trees are evergreens and can grow 60 feet tall.  Mangoes are high in antioxidants, low in carbohydrates, although they are about 15% sugar, they are good sugar, so eat up!


  • 1 Mango
  • 1/2 Cup Black Beans
  • 1 oz Chèvre crumbled aka: Goat Cheese
  • 2 Large Whole Wheat Tortillas with flax seed
  • Cilantro

Method to the Madness:

In one large fry pan low-medium heat, lay one tortilla down, sprinkle the goat cheese, rinsed and well drained black beans, lay the peeled sliced thin mango and then the other tortilla on top. You need to let it cook slow so it gets lightly brown, all the ingredients need to get warm & gooey. If you try to cook it fast, the insides will fall out because the cheese didn’t melt gooey to hold everything together and the outside will burn. Garnish with fresh cilantro and hot sauce if you choose. You can add additional ingredients such as avoacado, fresh corn,  red pepper,  jalapeno, pepita, for a stronger flavor red onion etc.  Serves one or two.

The BIG Tea Basket is the never ending choice of beverage that you can brew up in just a couple minutes. Keeping several types of tea on hand makes every cup a new adventure. Loose leaf or sashay’s, hot or cold, sweetened or unsweetened, I often add lemon, mint, lavender, lemon grass, ginger or anything that has fragrance, it just soothing and relaxing.  I have even made jasmine rice with green tea, amazing!

Light, refreshing green tea with lemon is a perfect beverage to pair, again full of antioxidants and there are no overwhelming flavors to cover up the mingling cluster quesadilla.

Bon Appetit

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