Source: dLife

Zesty and versatile quesadillas with a avocado, spinach, and jalapeno filling.

Servings

0.5 cup Avocado, halves , chunked
1 tbsp fresh lime juice
0.25 tsp salt
4 Tortilla, corn, ready to bake, medium, 6", unsalted
10 oz Spinach, chopped, frozen , thawed and squeezed dry
1 whole pickled jalapeno peppers , drained and sliced (about 2 tablespoons)
2 tbsp fresh cilantro
0.25 lb reduced fat Monterey Jack cheese , shredded

1 Mash avocado, lime juice, and salt together. Spoon one fourth of the avocado mixture, one fourth of the spinach, 1 1/2 teaspoons jalapeno, 1 1/2 teaspoons cilantro, and 1/4 cup cheese onto half of each tortilla. Fold the other half of the tortilla over.
2 Heat a frying pan over medium heat and arrange tortillas in pan; cook about 3 minutes per side or until cheese melts.