- 4 jumbo flour tortillas
- 3 large avocados, sliced
- 1 1⁄2 cups grated cheddar
- 1 1⁄2 cups grated mozzarella
- 100g fetta, crumbled
- 2 fresh jalapenos, thinly sliced
- 1 1/3 cups baby spinach leaves
- 2 tablespoons olive oil
- 4 eggs
- 1 tablespoon salt flakes
- 1⁄2 teaspoon ground chipotle, plus extra to serve
- Tomato salsa and lime wedges, to serve
| - 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
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