Ingredients

• 250 gms. baby spinach leaves
• 8 wholewheat flour tortillas
• 400 gms. goat cheese
• 2 tbsp. chopped sun dried tomatoes
• 2 avocados, peeled, pitted and diced
• 1 red onion, thinly sliced
• Juice of 1 lime
• 2 tbsp. chopped coriander leaves
• Salt and black pepper to taste

How to Make Cheese and Spinach Quesadillas

• Place the spinach in a saucepan with a small amount off water, then cover and cook until wilted.
• Drain and squeeze dry.
• Heat 2 nonstick skillets, add 1 tortilla to each, and crumble in one quarter of the goat cheese over each tortilla.
• Then add one quarter of the spinach and sun dried tomatoes. Season well.
• Place 1 tortilla on top of each and cook over medium heat for 3-4 minutes, until golden underneath.
• Gently turn the quesadillas over and cook for another 3-4 minutes.
• Remove from the skillets and keep warm.
• Repeat with the remaining 4 tortillas.
• Meanwhile, mix together the avocados, onion, lime juice and coriander leaves in a bowl.
• Serve the quesadillas in wedges with the avocado salsa.