Spicy Veggie Quesadilla with Avocado Dip
A deliciously spicy and cheesy veggie quesadilla served with a creamy avocado dip. Perfect for a satisfying lunch or dinner!
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1) bell pepper, diced
- (1) medium onion, diced
- (2 cups) fresh spinach
- (1 teaspoon) ground cumin
- (1 teaspoon) chili powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (8) flour tortillas
- (2 cups) shredded cheese (cheddar or Monterey Jack)
- (1) avocado
- (1 tablespoon) lime juice
- (1/4 teaspoons) garlic powder
- (1/4 teaspoons) salt
Instructions
- 1
In a skillet, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 1 diced bell pepper and 1 diced medium onion to the skillet. Sauté for 5 minutes until softened.
- 3
Stir in 2 cups of fresh spinach, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another 2-3 minutes until the spinach wilts. Remove from heat.
- 4
Lay out 4 flour tortillas on a flat surface. Evenly distribute the veggie mixture over the tortillas, then sprinkle 1 cup of shredded cheese on top of the veggies. Top with the remaining 4 tortillas to form quesadillas.
- 5
In the same skillet, add the quesadillas one at a time, cooking for 3-4 minutes on each side until golden brown and the cheese is melted. Repeat for all quesadillas.
- 6
While the quesadillas are cooking, prepare the avocado dip by mashing 1 avocado in a bowl. Stir in 1 tablespoon of lime juice, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of salt until smooth.
- 7
Once the quesadillas are cooked, cut them into wedges and serve hot with the avocado dip.
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