What you'll need: 250g fresh spinach leaves 250g goats’ cheese 8 flour tortillas 1 small lime, juice only 1 avocado Salt and pepper 2 tbsp fresh coriander leaves, roughly chopped Time: 20 minutes Serves: 4 Method First Very quickly cook your spinach in simmering water (with plenty of salt) until
What you'll need:
- 250g fresh spinach leaves
- 250g goats’ cheese
- 8 flour tortillas
- 1 small lime, juice only
- 1 avocado
- Salt and pepper
- 2 tbsp fresh coriander leaves, roughly chopped
Time: 20 minutes
Very quickly cook your spinach in simmering water (with plenty of salt) until wilted. Drain well, and give it a good squeeze to get rid of the excess moisture. While that’s cooking away, thinly slice your goats’ cheese.
In a dry, non-stick frying pan, place one of your flour tortillas. Scatter a quarter of your sliced goats’ cheese over the top of it, along with a quarter of your wilted spinach. Season well, then slap another tortilla over the top, to form a sandwich. Brown lightly on both sides, and allow the cheese inside to melt.
While your tortillas are toasting, chop your avocado, and then toss with the lime juice, coriander, and plenty of salt and pepper. Serve your quesadillas, cut into quarters, alongside your avocado garnish for a real taste of Mexican street food!
This recipe will go brilliantly with the Plan B! Rosé 2017. These two is going to hit the spot perfectly!
There you have it -- a delicious recipe for Spinach and Goats’ Cheese Picnic Quesadillas!
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