INGREDIENTS
2 poblano peppers
4 whole wheat tortillas
2 cups (500 mL) shredded Monterey Jack cheese
2 cups (500 mL) baby spinach
¼ cup (60 mL) quick pickled onions
1 small avocado, pitted and diced
Fresh lime juice
Handful of cilantro
Sea salt and freshly ground black pepper
DIRECTIONS
Heat a cast-iron skillet or grill pan over medium-high heat. Place the peppers on the hot pan and use tongs to rotate them every few minutes until each side is lightly blackened. Alternatively, the peppers can be roasted under an oven broiler until charred. Remove the peppers from the heat, cut off the stems, remove the seeds, and dice.
Assemble each tortilla with the cheese, diced poblanos, spinach, pickled onions, and pinches of salt and pepper. Fold the tortillas in half and place in the hot skillet. Cook each side over medium heat for about 2 minutes, or until the tortillas are golden brown and the cheese is melted.
Toss the diced avocado with a squeeze of lime juice, a pinch of salt, and the cilantro. Serve on the side.
SERVES: 4
GLUTEN-FREE: Use corn tortillas.
Nearly anything can go inside of a quesadilla, and it’s fun to change up your filling. Roasted sweet potatoes, grilled mushrooms, roasted red peppers, zucchini, or black beans—you really can’t mess this up!