Name: Avocado and Spinach Quesadilla
Ingredients: Large Flour Tortillas: 4 (about 10-inch), the foundation of your quesadilla, providing structure and a satisfying chew. Whole wheat or corn tortillas can also be used for a different flavor and texture profile.; Ripe Hass Avocados: 2 medium, mashed. These provide the creamy, rich base of the filling and a good dose of healthy fats. Ensure they are ripe but not overly soft or brown.; Fresh Baby Spinach: 4 cups, packed. Wilted down, this adds a nutritional punch, vibrant color, and a subtle earthy flavor. You can also use mature spinach, roughly chopped.; Shredded Monterey Jack Cheese: 1 ½ cups. Known for its excellent melting properties and mild, buttery flavor, it’s a classic quesadilla cheese. A Mexican blend or cheddar can also work well.; Lime Juice: 1 tablespoon, freshly squeezed. This brightens the avocado flavor and helps prevent browning, adding a zesty kick.; Red Onion: ¼ cup, finely minced (optional). Adds a bit of sharp, piquant flavor and a lovely crunch if you enjoy it.; Cilantro: ¼ cup, freshly chopped (optional). For a burst of fresh, herbaceous flavor that complements the avocado beautifully.; Ground Cumin: ½ teaspoon. Adds a warm, earthy spice note that elevates the filling.; Salt: ¼ teaspoon, or to taste. Enhances all the flavors.; Black Pepper: ⅛ teaspoon, or to taste. For a little bit of gentle spice.; Olive Oil or Butter: 1 tablespoon, for cooking. Helps to achieve that perfectly golden and crispy tortilla exterior.

Ingredients

Large Flour Tortillas: 4 (about 10-inch), the foundation of your quesadilla, providing structure and a satisfying chew. Whole wheat or corn tortillas can also be used for a different flavor and texture profile.
Ripe Hass Avocados: 2 medium, mashed. These provide the creamy, rich base of the filling and a good dose of healthy fats. Ensure they are ripe but not overly soft or brown.
Fresh Baby Spinach: 4 cups, packed. Wilted down, this adds a nutritional punch, vibrant color, and a subtle earthy flavor. You can also use mature spinach, roughly chopped.
Shredded Monterey Jack Cheese: 1 ½ cups. Known for its excellent melting properties and mild, buttery flavor, it’s a classic quesadilla cheese. A Mexican blend or cheddar can also work well.
Lime Juice: 1 tablespoon, freshly squeezed. This brightens the avocado flavor and helps prevent browning, adding a zesty kick.
Red Onion: ¼ cup, finely minced (optional). Adds a bit of sharp, piquant flavor and a lovely crunch if you enjoy it.
Cilantro: ¼ cup, freshly chopped (optional). For a burst of fresh, herbaceous flavor that complements the avocado beautifully.
Ground Cumin: ½ teaspoon. Adds a warm, earthy spice note that elevates the filling.
Salt: ¼ teaspoon, or to taste. Enhances all the flavors.
Black Pepper: ⅛ teaspoon, or to taste. For a little bit of gentle spice.
Olive Oil or Butter: 1 tablespoon, for cooking. Helps to achieve that perfectly golden and crispy tortilla exterior.

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Instructions

Prepare the Avocado Filling: In a medium bowl, gently mash the ripe avocados with a fork. You want some texture, so don’t over-mash into a completely smooth puree. Add the fresh lime juice, minced red onion (if using), chopped cilantro (if using), ground cumin, salt, and black pepper. Stir gently to combine. Taste and adjust seasoning if necessary. Set aside. The lime juice is key here not just for flavor but to keep your avocado looking fresh and green.
Wilt the Spinach (Optional but Recommended): If you prefer your spinach more tender and less voluminous, you can quickly wilt it. Heat a dry skillet over medium heat. Add the fresh baby spinach and stir frequently for 1-2 minutes, just until it starts to wilt and reduce in volume. Remove from heat and set aside. Alternatively, you can chop it finely and use it raw, especially if it’s baby spinach. Wilted spinach incorporates more smoothly into the quesadilla.
Assemble the Quesadillas: Lay one tortilla flat on a clean work surface. Spread half of the mashed avocado mixture evenly over one half of the tortilla, leaving a small border (about ½ inch) around the edge. If you’ve wilted your spinach, distribute half of it over the avocado. If using raw, distribute half of the fresh spinach leaves over the avocado. Sprinkle half of the shredded Monterey Jack cheese (about ¾ cup) over the spinach and avocado.
Fold and Prepare for Cooking: Carefully fold the other half of the tortilla over the filling to create a half-moon shape. Gently press down to help it hold together. Repeat with the remaining tortillas and filling ingredients to make a second quesadilla. If you’re making more than two, assemble them all before you start cooking so you can cook them in batches efficiently.
Cook the Quesadillas: Heat the olive oil or melt the butter in a large skillet or on a griddle over medium heat. Once the oil is shimmering or the butter is melted and foamy, carefully place one assembled quesadilla in the skillet. If your skillet is large enough, you might be able to cook two at once, but be careful not to overcrowd the pan, as this can lower the temperature and result in less crispy tortillas.
Crisp to Perfection: Cook for about 2-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted and gooey. You can gently press down on the quesadilla with a spatula while it’s cooking to help the cheese melt evenly and to encourage browning. Keep a close eye on them, as tortillas can burn quickly. Adjust the heat if necessary – medium heat is generally ideal.
Rest and Slice: Once cooked, carefully remove the quesadilla from the skillet and place it on a cutting board. Let it rest for a minute or two. This allows the cheese to set slightly, making it easier to slice without all the delicious filling oozing out immediately.
Serve: Using a sharp knife or a pizza cutter, slice the quesadilla into wedges (usually 2 or 3 per half-moon). Serve immediately while warm and crispy, with your favorite toppings and sides.

Nutrition

Serving Size: one normal portion
Calories: 550