Spinach and Jack Quesadilla with Roasted Garlic Cheese Spread and Avocado Salsa

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Spinach and Jack Quesadilla with Roasted Garlic Cheese Spread and Avocado Salsa
  • Prep Time: 30
  • Total Time: 45
  • Servings: 3-4
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About this Recipe

Delicious traditional Mexican quesadilla flavor that you know and love-- featuring fresh ingredients such as spinach, garlic, tomato, and cheese!

Ingredients

ROASTED GARLIC CHEESE SPREAD:
1 Head garlic
1 tsp (5 mL) Olive oil
1/2 cup (125 mL) Cream cheese, room temperature
1/3 cup (80 mL) Sour cream
1/4 cup (60 mL) Mayonnaise
Salt and pepper
AVOCADO SALSA:
2 Tomatoes, seeded and diced
1 Avocado, diced
1 Clove garlic, minced
1 tbsp (15 mL) Lime juice
1 tsp (5 mL) Cumin
Salt and pepper
1 tsp (5 mL) Olive oil
SPINACH AND CHEESE QUESADILLAS:
6 Large Dempster’s® Original Tortillas
1 tbsp (15 mL) Olive oil
4 Green onions, chopped
1 bunch Spinach, chopped
Pinch nutmeg
Pinch cayenne
Salt and pepper
2 cups (500 mL) Grated Monterey Jack cheese

Directions

ROASTED GARLIC CHEESE SPREAD:
PREHEAT oven to 400°F (200°C). Cut ¼ to ½” (5-10 mm) off the top of the head of garlic, exposing the individual cloves. Drizzle with 1 tsp (5 mL) olive oil and wrap well in aluminum foil. Bake for 30-35 minutes or until the cloves feel soft when pressed. Set aside to cool.

SQUEEZE the roasted garlic along with the remaining ingredients into a food processor. Pulse until smooth and set aside.

AVOCADO SALSA:
COMBINE all ingredients and toss gently.
Set aside.


SPINACH AND CHEESE FILLING:
BRUSH one side of each tortilla with olive oil.
Toss together green onions, spinach, nutmeg, cayenne, salt, pepper and cheese. Assemble by spreading 1/3rd of the filling over three tortillas. Top each with a second tortilla. In a large skillet, over medium heat, cook each quesadilla for 3 minutes per side or until golden brown and the cheese has melted. Cut into wedges.

Notes

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