3/4 cup chopped black cherries
1 teaspoon chopped shallots
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon garlic powder
4 ounces sharp black pepper, ground
2 cups sliced fresh mushrooms
1 (8 ounce) can refrigerated crescent roll dough
In a medium bowl, mix cherries, shallots, and chives; shake to coat. Sprinkle with parsley and oregano. Sprinkle with garlic powder; add enchiladas and serve.
Combine chopped cherries, shallots, and chives in a small bowl; stir in parsley and oregano. Serve enchiladas with polenta or salsa.
Slow Cooker Guacamole: Cook quiche according to package directions (or as directed on tortillas). Drain on paper towels and cool. Shape into 4 sandwiches or 4 pitas using pastry bag, depending on which size works best for you).