Spinach Guacamole Quesadillas
Antioxidant-rich spinach and creamy avocados create a hearty yet healthy filling for high fibre whole grain tortillas. Add some jalapeños for a little extra kick.
2 cups (500 mL) chopped spinach, lightly packed
2 tomatoes, cored and roughly chopped
1/4 cup (65 mL) lime juice
1/2 cup (125 mL) sweet onion, chopped
2 avocados
2 tbsp (30 mL) chopped fresh cilantro
4 whole grain tortillas
1 cup (250 mL) cooked, shredded chicken
1/2 cup (125 mL) grated Monterey Jack cheese
Tip: Get the kids to help out! Children are more likely to eat what they have made themselves, so make meal creation a fun time for the whole family.
In food processor, combine spinach, tomatoes, lime juice, onion and jalapeno (if using). Pulse to combine. Add avocados and cilantro and blend until well combined (mixture will be slightly lumpy).
Arrange tortillas on a clean surface. Spread about 1/4 cup (50mL) of the avocado mixture over half of each tortilla. Top with chicken; sprinkle with cheese. Fold each tortilla in half to cover filling.
Heat large skillet over medium heat. Arrange 2 quesadillas in the skillet and brown on both sides, about 3 minutes per side. Repeat with remaining quesadillas. Serve warm with remaining guacamole.
Makes 6 servings.
PER SERVING: about 280 cal, 10 g pro, 15 g fat (3 g sat. fat), 28 g carb, 4 g fiber, 15 mg chol, 270 mg sodium. %RDI: 2% calcium, 10% iron, 20% vit A, 35% vit C.
