Special Diet

Cheese and Spinach Quesadillas

cook 20 mins
  • 275 g (9 oz) baby spinach leaves
  • 8 flour tortillas
  • 250 g (8 oz) goats' cheese
  • 2 tablespoons sun-dried tomatoes, chopped
  • 2 avocados, peeled, stoned and diced
  • 1 red onion, thinly sliced
  • juice of 1 lime
  • 2 tablespoons chopped coriander
  • salt and pepper
  • Place the spinach in a pan with a small amount of water, then cover and cook until wilted. Drain and squeeze dry.
  • Heat 2 nonstick frying pans, add 1 tortilla to each and crumble a quarter of the goats' cheese, followed by a quarter of the spinach and sun-dried tomatoes, over each tortilla. Season well.
  • Place 1 tortilla on top of each and cook over a medium heat for 3–4 minutes until golden underneath. Gently turn the quesadillas over and cook for a further 3–4 minutes. Remove from the pans and keep warm. Repeat with the remaining 4 tortillas.
  • Meanwhile, mix together the avocados, onion, lime juice and coriander in a bowl.
  • Serve the quesadillas in wedges with the avocado salsa.
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