Quesadilla with avocado and spinach
4 servings
15 minutes
Avocado and spinach quesadilla is a modern take on a classic Mexican dish. Its delicate texture and balanced flavor come from creamy avocado, fresh spinach, and aromatic parmesan. Bulgur adds graininess while lime juice provides a refreshing citrus note. The quesadilla first appeared in the 16th century in Spain but became popular in Mexico, where it is made with various fillings. This avocado version is perfect for those who appreciate light and nutritious food. The quesadilla is great for breakfast, a light snack, or friendly gatherings. It can be served with salsa, guacamole, or sour cream to highlight the richness of flavors. Fried to a golden crust, it gains an appetizing crunch that makes every bite unforgettable.
1
Clean and dice the avocado into small cubes. Grate the cheese on a coarse grater.
- Avocado: 2 pieces
- Grated Parmesan cheese: 210 g
2
Heat oil in a pan and place the flatbread; when it warms up, sprinkle with cheese, spinach, and bulgur. Add avocado and drizzle with lime juice.
- Tortillas: 4 pieces
- Grated Parmesan cheese: 210 g
- Spinach: 300 g
- Bulgur: 2 glasss
- Avocado: 2 pieces
- Lime juice: 6 ml
3
Cover with the second flatbread and fry until golden brown.
- Tortillas: 4 pieces
