Ingredients
4 jumbo flour tortillas
3 large avocados, sliced
1 ½ cups grated cheddar
1 ½ cups grated mozzarella
100 g feta, crumbled
2 fresh jalapenos, thinly sliced
1 ⅓ cups baby spinach leaves
2 tbsp olive oil
4 eggs
1 tbsp salt flakes
½ tsp ground chipotle
tomato salsa and lime wedges, to serve
Method
1
Place tortillas on a clean work surface. Divide the avocado between half of each tortilla (leaving room so you can fold them in half to cook) . Sprinkle with the cheeses and some of the jalapenos. Top with spinach, making a room for an egg.
2
Heat a little olive oil in frying pan over medium-low heat. Crack an egg into the well, scatter with the salt and chipotle and fold tortilla over to enclose.
3
Cook the quesadillas, covered with a lid, for 8-10 minutes, turning halfway, or until the egg is just set. Keep warm in a low oven. And repeat with remaining tortillas.
4
Serve sprinkled with extra chipotle salt, salsa and lime wedges.
Ingredients
4 jumbo flour tortillas
3 large avocados, sliced
1 ½ cups grated cheddar
1 ½ cups grated mozzarella
100 g feta, crumbled
2 fresh jalapenos, thinly sliced
1 ⅓ cups baby spinach leaves
2 tbsp olive oil
4 eggs
1 tbsp salt flakes
½ tsp ground chipotle
tomato salsa and lime wedges, to serve