Spinich and Goat Cheese Quesadilla w/ Avacado Sour Cream

By jamiej

YUM

Ingredients

• Ingredients:
• Flour Totrillas (whole wheat would work fine too)
• Chicken (cooked and sliced)
• Garlic (1 tsp., minced)
• Baby Spinach (1 pre packaged bag)
• Salt, Pepper, & Cayenne Pepper to taste
• Goat Cheese (4 oz, crumbled)
• Reduced Fat Shredded Monterey Jack
• Non-Stick cooking spray or olive oil
• Avocado Sour Cream
• Ingredients
• 1 Avocado, chopped
• 1/3 c. sour cream
• 1 T maynoaise
• 1 lime juice
• 1/4 t onion powder
• salt and pepper to taste

Preparation

Step 1

Directions

1.Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.

2.Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
3.Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
4.Add to the grill pan and cook for about 1 - 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. At this point I like to let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy


1.Use a fork to mash the avocado as much as you can. (You can put it in the food processor if you want a smoother dip, but I just use a fork and a spoon).
2.Combine it with all other ingredients and stir together.
Note: If you want a thinner dip, strip in a few tablespoons of buttermilk. If you want a smoother dip, throw everything in the food processor.