Place tortillas on a clean work surface. Divide the avocado between half of each tortilla (leaving room so you can fold them in half to cook). Sprinkle with the cheeses and some of the jalapenos. Top with spinach, making room for an egg

Heat a little olive oil in a frying pan over medium-low heat. Add an open tortilla to the pan. Crack an egg into the well, scatter with the salt and chipotle and fold tortilla over to enclose

Cook the quesadilla, covered with a lid, for 8-10 minutes, turning halfway, or until the egg is just set. Keep warm in a low oven. And repeat with remaining tortillas

Serve sprinkled with extra chipotle salt, salsa and lime wedges