Green salsa is usually made with tomatillos and green chilies and is a refreshing change from the usual tomato salsa. Here, green salsa blends marvelously with avocado and mild Monterey Jack cheese.
6large whole wheat or flour tortillas (use wheat/gluten-free, if needed)
1avocadohalved
1 1/2cupsbaby spinach
1/4cupfresh cilantrochopped (optional)
3/8cupgreen tomatillo salsaplus additional for serving
1cupshredded Monterey Jack cheese
1/2cuplow fat sour cream or plain Greek yogurtfor serving (optional), or use any variety
Instructions
Spray 2 heavy skillets with nonstick cooking spray, or use nonstick skillets. Heat the skillets over medium heat.
On half of each tortilla, mash 1/6 of the avocado, spread a handful of spinach, about 1 tsp. of cilantro, if using, and top it with about 1 1/2 Tbsp. salsa and 2 Tbsp. cheese.
Fold the tortillas in half and add them to the skillets, so that their curved edges point to the outside of the pan and 2 tortillas fit in each pan. Cook the quesadillas for 3 – 5 minutes per side until they are lightly browned and crispy.
Slice the quesadillas in halves or quarters (a pizza cutter works well for this) and serve them immediately, with sour cream and/or extra salsa, if desired (keep the quesadillas warm in a 300-degree oven while you make the final two, if desired).
Notes
Do Ahead or Delegate: Chop the cilantro if using, shred the cheese if necessary and refrigerate.Scramble Flavor Booster: Use Pepper Jack cheese.Tip: Tomatillos, a relative of the tomato, are the primary ingredient in green salsa. Use the remainder of the tomatillo salsa in the same way you would use tomato salsa—over eggs, potatoes, or grilled meats.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!