Pepper Jack Cheese and Spinach Quesadillas - WW

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Pepper Jack Cheese and Spinach Quesadillas - WW

 

1/2 c. chunked avocado

1 T. fresh lime juice

1/4 tsp. salt

4 (8-inch) no lard flour tortillas

1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry

2 T. sliced pickled jalapeno, drained

2 T. fresh cilantro leaves

1/4 lb. (about 1 cup) reduced-fat Monterey Jack cheese, shredded

 

Put the avocado, lime juice, and salt into a bowl; mash with a fork. Over

one-half

of each tortilla spread about 1/4 of the avocado mixture, 1/4 of the spinach, 1

1/2 tsp. jalapeno, 1 1/2 tsp. cilantro, and 1/4 c. cheese. Fold the bare half

of

each tortilla over the filling.

 

Heat a dry, nonstick skillet over medium heat. Two at a time, heat the

quesadillas

in the skillet until the cheese melts and the tortillas are slightly browned,

about

3 minutes on each side.

 

4 points

 

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