This quesadillas recipe makes for a creative lunch or dinner option, and can easily be turned in to a healthy breakfast recipe thanks to the protein from the egg, good fats from the avocado and good quality source of carbohydrate. To make it even healthier, swap the flour tortillas out for a wholemeal wrap of some sort and go easy on the cheese!
4 jumbo flour tortillas
3 large avocadoes, sliced
1 1⁄2 cups grated cheddar
1 1⁄2 cups grated mozzarella
100g feta, crumbled
2 fresh jalapenos, thinly sliced
1 1/3 cups baby spinach leaves
2 tablespoons olive oil
1 tablespoon salt flakes
1⁄2 teaspoon ground chipotle
tomato salsa and lime wedges, to serve
1. Place tortillas on a clean work surface. Divide the avocado between half of each tortilla (leaving room so you can fold them in half to cook). Sprinkle with the cheeses and some of the jalapenos. Top with spinach, making a room for an egg.
2. Heat a little olive oil in frying pan over medium-low heat. Crack an egg into the well, scatter with the salt and chipotle and fold tortilla over to enclose.
3. Cook the quesadillas, covered with a lid, for 8-10 minutes, turning halfway, or until the egg is just set. Keep warm in a low oven. And repeat with remaining tortillas.
4. Serve sprinkled with extra chipotle salt, salsa and lime wedges.
Tip: When checking if avocados are ripe, don’t squeeze them all over, getting too handsy with an avocado can actually bruise it, leaving the flesh under the skin black. Instead, press gently near the top. Ripe avocados will give a little when pressed.
Pro tip: To keep cut avocado fresh for longer, and prevent the flesh from browning, squeeze lemon juice or a dash of vinegar to the cut flesh, seal in cling wrap to remove all air or store in an airtight container in the fridge.
Recipe courtesy of Australian Avocados.