Spinach Artichoke Quesadillas with Cilantro Lime Coleslaw

Need a quick, healthy dinner that's actually good for you? These nutrient-rich quesadillas are a fast, easy dinner that taste delicious! We’ve taken a traditional cheese-loaded quesadilla and transformed it into a wellness powerhouse filled with nutrients and flavor. These quesadillas are packed with antioxidant-rich colorful veggies and lean protein, helping to support your gut, immune system and keep you feeling satisfied.

Ingredients:

Spinach Artichoke Quesadillas (makes 4 quesadillas)

• 2 cups spinach

• 1 zucchini, diced small

• 1 1/2 cups or 7 oz shredded chicken

• 1 cup parmesan

• 1 cup mozzarella

• 1/2 can artichoke hearts (about 4 hearts), drained & chopped (squeeze out extra liquid after chopping)

• 8 almond flour Siete tortillas

• Avocado oil for cooking

Cilantro Lime Coleslaw

• 1/2 cup plain Greek yogurt

• 2 T tightly-packed fresh cilantro

• 2 T freshly-squeezed lime juice

• 1/4 teaspoon ground cumin

• 1/4 teaspoon fine sea salt

• Freshly-cracked black pepper to taste

• 1 green onion (including green top)

• 1 garlic clove

• 1 (9-ounce) bag cole slaw mix

Guacamole (for serving on the side)

• 3 ripe avocados, peeled and pitted

• 1/2 onion, finely chopped

• 1 ripe tomato, chopped

• 1 clove garlic, minced

• 1 lime, juiced

• salt and pepper to taste

• 2-3 T cilantro

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Directions:

1. For the coleslaw: Blend all ingredients except coleslaw in a blender on high, then combine with coleslaw mixture in a bowl.

2. For the guacamole: Mix all ingredients together in a bowl. 

3. For the quesadillas: Mix spinach, zucchini, chicken, cheese, and artichoke hearts in a medium bowl. 

4. Heat a pan over medium high heat then reduce to low and add a small amount of avocado oil to coat the pan. Add one tortilla to the pan, add quesadilla mixture, then top with another tortilla. Cook 2-3 minutes on each side or until the tortillas are golden brown and cheese is fully melted.

5. Repeat with remaining tortillas and quesadilla mixture. 

6. Serve with coleslaw and guacamole on the side for topping!

   Tip: Store extra guacamole in a glass container and top with extra lemon or lime juice on top to keep from browning.

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