National Taco Day landed on Wednesday this past week and you best believe Madeleine and I celebrated! I'm writing to share with you the mouth watering quesadilla recipe we followed and devoured.
The Love & Lemons Cookbook is a cookbook divided by ingredients. It is made up of roughly 100 vegetarian recipes along with suggestions for products to always keep your cupboards stacked with. A total supporter to clean and healthy eating.
The quesadillas we made can be found in the book under "Poblano Quesadillas." As a public service announcement, I should note that if you don't like spice, this recipe is NOT for you. Here's a peek of the beautifully bound book:
Serves: 4
Ingredients:
2 poblano peppes
4 whole wheat tortillas
2 cups (500 mL) shredded Monterey Jack cheese
2 cups (500 mL) baby spinach
1/4 cup (60 mL) quick pickled onions - we substituted with regular onions
1 smal avocado, pitted and diced
Fresh lime juice
Handful of cilantro
Sea salt and freshly ground black pepper
Directions: 1. Heat a cast-iron skillet or grill pan over medium-high heat. Place the peppers on the hot pan and use tongs to rotate them every few minutes until each side is lightly blackened. Remove the peppers from the heat, cut off the stems, remove the seeds, and dice.
2. Assemble each tortilla with the cheese, diced poblanos, spinach, pickled onions, and pinches of salt and pepper. Fold the tortillas in half and place in the hot skillet. Cook each side over medium heat or about 2 minutes, or until the tortillas are golden brown and the cheese is melted.
3. Toss the diced avocado with a squeeze of lime juice, a pinch of salt, and the cilantro. Serve on the side.
And here's how ours turned out:
Enjoy!
xx,
