Spicy Spinach Avocado Quesadilla

Per Tashi’s request, I fixed something vegetarian for his lunch today.  This turned out to be really good and I wish you’d also try making these quesadillas.



  • 1 medium sized tortilla
  • 1/2 cup baby spinach
  • 1/4 avocado, sprinkled with sea salt
  • 1/4 cup cheese, shredded
  • 1 tablespoon of sour cream
  • 2-3 tablespoons (medium) salsa


  1. In a small bowl combine spinach, sour cream and salsa, stir lightly to coat.
  2. Heat skillet to medium heat, spray lightly with cooking spray (preferably olive oil).
  3. Assemble quesadilla by sprinkling shredded cheese on half of the tortilla shell, topped by the sliced and salted avocado.
  4. Heat quesadilla in skillet until cheese is melted and tortilla is lightly browned.
  5. When ready to serve spread spinach mixture on tortilla, fold over and serve.


Note: For this recipe, I used Rudi’s gluten free tortillas, Mexican blend shredded cheese, power greens (baby chard, kale, and spinach). 


I also made Tashi lemon-cucumber flavored water.  Happy tummy!

Original recipe source: www.maebells.com


“Food is symbolic of love when words are inadequate.” —A lan D. Wolfelt

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