Change up your usual breakfast routine with this recipe for Breakfast Quesadillas
4 ripe avocados
1/2 cup salsa, any type, mild or hot to your taste
A few shakes of hot sauce (I use green Tabasco)
1/4 tsp kosher salt, or more to taste
2 cups fresh baby spinach or kale
4 hard-boiled eggs, peeled and sliced
2 cups shredded cheese (I use low-fat 4-cheese Mexican blend)
4 large (8- or 10-inch) whole wheat tortillas
In a small bowl, mash the avocados with the salsa, hot sauce and kosher salt. The mixture should be slightly salty, so add more salt to your taste. (This is the only salt in the dish, so don’t skimp.)
Assemble the quesadillas: On one half of each tortilla, place 1/2 cup of the spinach leaves, then spread one-fourth of the avocado mixture. Top with 1 sliced hardboiled egg, and 1/2 cup of cheese.
Fold the tortillas in half.
Heat a large frying pan or griddle pan over low-medium heat. Spray with cooking spray.
Cook the folded tortillas for 2-3 minutes on each side, until browned and the cheese has melted. Remove from the pan and set on a cutting board for a minute or two before cutting each quesadilla into wedges with a serrated knife.
Serve with additional salsa, if you wish, or a bit of sour cream.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.