Spinach-Avocado Quesadillas

I feel like I tell you guys about my sister-in-law Beth all the time.  She’s my cooking idol… and has become one of my closest friends.  How cool is that?  She married my smelly brother and now we’re friends! Love that!

It seems like a weird day when I don’t talk to Beth at least once.  I’ve been in Las Vegas all week for work, so it’ll be nice to connect again once I’m home.

She’s often busy being super-mom and definitely doesn’t like to talk on the phone as much as I do…. but we always catch up on what my adorable niece and nephew are doing and what we’ve been cooking up in the kitchen.

Here we are at the big wedding, posing with my dad. We totally look sooooo young.

Beth and I have a fondness for Spinach Quesadillas… and we’ve even made them as Christmas dinner we love them so much.  She’s been talking about how delicious the Weight Watchers recipe she found was FOREVER.  I finally got her to send me the recipe so that I could try it out.

How easy is it to share recipes with an iPad2?

I have to say… these quesadillas are SO much better than those that I’ve made in the past.

The addition of the avocado adds something VERY special and delicious.  I also added some sauteed onions to the mixture, in addition to the recipe details below.  DE-LISH!

Spinach-Avocado Quesadillas

From Weight Watchers

Makes 4 servings

INGREDIENTS

1/2 cup chunked avocado

1 Tbsp. fresh lime juice

1/4 tsp. salt

4 (8-inch) reduced-fat flour tortillas

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

2 Tbsp. sliced pickled jalapenos, diced (optional)

2 Tbsp. fresh cilantro, chopped

1/4 lb. (about 1 cup) reduced-fat Monterrey jack cheese, shredded

Sliced sauteed onion (optional)

Fresh salsa (optional)

INSTRUCTIONS

1.  Put the avocado, lime juice, and salt into a bowl.  Mash with a fork.

This simple guacamole is so tasty on the quesadilla!

2.  Over one half of each tortilla, spread about 1/4 of the avocado mixture, 1/4 of the spinach, 1 1/2 tsp. jalapeno, 1 1/2 tsp. cilantro and 1/4 cup cheese.  Fold the bare half of each tortilla over the filling.

As usual, I was lazy and just did slices of the reduced-fat Monterrey jack. Still delish!

2.  Heat a dry, non-stick skillet over medium heat.  Two at a time, heat the quesadillas in the skillet until the cheese melts and the tortillas are slightly browned, about 3 minutes on each side.

I like mine sorta brown…

3.  Slice with a pizza cutter and serve with fresh salsa.

Look how GOOD those quesadillas look…

Close-Up of the Spinach-y Goodness

PER SERVING (1 Tortilla):  

CAL 226, FAT 9g, CHOL 18mg, SOD 746mg, CARB 26g, FIB 11g, PROT 14g, CALC 346mg

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