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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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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