Spinach Avocado Breakfast Quesadilla
A delicious and nutritious breakfast quesadilla filled with creamy avocado and sautéed spinach, perfect for busy mornings.
Ingredients
Main Ingredients
- 2 whole whole wheat tortillas
- 1 whole ripe avocado
- 1 cup fresh spinach
- 1/2 cup shredded cheese (cheddar or mozzarella) Use your preferred type of cheese.
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- to taste Salt and pepper
Optional Toppings
- salsa For serving.
- hot sauce For serving.
- fresh cilantro For serving.
Instructions
Preparation
- Start by slicing the avocado in half, removing the pit, and scooping the flesh into a bowl. Mash it slightly with a fork, then season with salt, pepper, and garlic powder. Mix in the spinach until evenly distributed.
Cooking
- In a large skillet, heat olive oil over medium heat. Make sure the pan is hot enough to create a golden crust on your quesadilla.
- Place one tortilla in the skillet. Spread half of the avocado and spinach mixture evenly over the tortilla, then sprinkle half of the cheese on top. Top with the second tortilla.
- Cook for about 3-4 minutes, or until the bottom is golden and crispy. Carefully flip the quesadilla using a spatula and cook the other side for an additional 3-4 minutes.
Serving
- Once both sides are crispy and the cheese is melted, transfer the quesadilla to a cutting board. Use a pizza cutter or knife to slice into wedges.
- Serve with your favorite salsa, a splash of hot sauce, or a sprinkle of fresh cilantro for added flavor.
Notes
For best results, avoid overstuffing your quesadilla to prevent it from falling apart. Always use fresh ingredients for the best flavor and texture. Leftovers can be stored in the fridge for up to two days.