Spinach Avocado Quesadilla

Spinach Avocado Quesadilla

Ola Andersson
The perfect Breakfast
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Breakfast
Cuisine Mexican
Calories 550 kcal


  • 6 large eggs
  • kosher salt
  • 1 tablespoon butter at room temperature
  • 1 can 4 ounce diced green chiles
  • 1-2 chipotle peppers in adobo finely chopped
  • 4 whole wheat or regular flour tortillas
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • 4 slices cooked crispy bacon lightly crumbled
  • 1-2 cups baby spinach or arugula
  • 2 tablespoons fresh chopped chives
  • extra virgin olive oil for cooking


  • 1/2 cup fresh cilantro
  • 1 tablespoon fresh chopped chives or green onions
  • 1 jalapeño seeded and chopped
  • juice from 1 lime
  • 1 avocado diced
  • kosher salt



  • Whisk together the eggs and a pinch of salt in a medium bowl.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.
  • In a small bowl, combine the green chiles and chipotle peppers.
  • Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top.
  • Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado salsa.
  • To make the salsa, combine all ingredients in a bowl. Add salt, to taste.

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