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Foodservice

Potato and Swiss Chard Enchilada–Chef Cindy Pawlcyn

Chef Cindy Pawlcyn of Mustards Grille, Cindy’s Backstreet Kitchen and Go Fish in Napa Valley demonstrates how to prepare this Latin-inspired vegetarian dish. She uses potatoes, Mexican oregano, Hoya Santo and Swiss chard as the filling of the salsa Verde topped enchilada and tops with a fresh jicama slaw.

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