Pepper Jack Cheese And Spinach Quesadillas - cooking recipe

Ingredients

1/2 cup avocado, cut into chunks
1 tablespoon fresh lime juice
1/4 teaspoon salt
4 (8 inch) flour tortillas
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 tablespoons fresh cilantro leaves
1/4 lb reduced-fat monterey jack cheese, shredded

Preparation

Mash together avocado, lime juice, and salt in bowl. Spread 1/4 mixture, 1/4 spinach, 1 and 1/2 tsp cilantro, and 1/4 cup cheese over half of each tortilla. Fold tortilla in half.
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.