• Wash and dry produce. • Halve, peel, and thinly slice onion. • Heat a drizzle of oil in a large pan over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly. Pat chicken dry with paper towels. Once onion is softened, increase heat to medium high. Add chicken and cook, stirring occasionally, until browned, 5 minutes (it’ll finish cooking later).

• While onion cooks, halve lemon. Halve, core, and thinly slice apple. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). • In a small bowl, combine sour cream, 1/2 tsp Fry Seasoning (1 tsp for 4 servings), and a squeeze of lemon juice to taste; season with salt and pepper. (You’ll use the rest of the Fry Seasoning in the next step.) • In a large bowl, toss apple and mixed greens with a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.

• Once onion is softened, add mushrooms and a drizzle of oil to pan. Cook, stirring occasionally, until mushrooms are tender and onion is caramelized, 2-4 minutes. Season with salt, pepper, and remaining Fry Seasoning. • Add stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. TIP: For an extra-rich filling, stir in 1 TBSP butter (2 TBSP for 4). • Turn off heat; transfer filling to a plate. Wipe out pan. Cook through this step as instructed, adding mushrooms to pan with onion and chicken. Cook, stirring occasionally, until mushrooms are tender, onion is caramelized, and chicken is cooked through, 2-4 minutes.

• Place tortillas on a clean work surface. Evenly sprinkle with cheddar, then top with mushroom filling and Monterey Jack. Fold tortillas in half to create tortilla melts.

• Heat a drizzle of oil in pan used for filling over medium-high heat. Add tortilla melts and cook until golden brown, 1-2 minutes. Flip and cook 1 minute more. (Depending on the size of your pan, you may need to work in batches.) • Transfer to a paper-towel-lined plate.

• Transfer tortilla melts to a cutting board; cut into three wedges each. • Divide tortilla melts and salad between plates. Serve with crema on the side for dipping. Chicken is fully cooked when internal temperature reaches 165º.