Mexican Quesadillas
Ingredients:
- 80g baby spinach leaves
- 20 g Coriander
- 70g goat feta, crumbled
- 70g coarsely grated goat gouda
- 2 avocado, stone removed, peeled, mashed
- 2 Tbsp fresh lime juice
- 8 large gluten free tortillas
Method:
Combine spinach, coriander, feta and gouda in a bowl Combine the avocado and lime juice in a small bowl Preheat a sandwich press Top each of 4 tortillas with cheese mixture. Top with remaining tortillas Cook for 5 minutes or until toasted. Cut into wedges Serve with the guacamole Prep 10 mins Cooking 5 mins
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By Michele Chevalley Hedge, Accredited Nutritionist (Adv. Dip. Nutritional Medicine, ATMS)
Michele Chevalley Hedge is an accredited nutritionist (Adv. Dip. Nutritional Medicine), author of The Healthy Hormone Diet & Eat, Drink And Still Shrink as well as keynote speaker. She's the founder of A Healthy View, working with individuals and organisations across Australia to build sustainable health through evidence-based nutrition and positive psychology.
Read more about Michele · Explore her books· Corporate wellbeing programs
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