For the cheese mixture:
1 cup cooked white beans (Great Northern or Cannellini)
1/4 cup plain nonfat greek yogurt (replace dairy free yogurt to make vegan)
1 Tablespoon of liquid from the beans
1 Tablespoon goat cheese (replace with Treeline scallion soft herb cheese for vegan)
Green onion (I used two)
Garlic scapes (I used two)
1 Tablespoon finely chopped jalapeno (use more or less according to how spicy you want it)
A few cilantro leaves
1 cup finely shredded Mexican blend of cheeses (replace with daiya cheese shreds for vegan)
For the quesadilla:
2 whole-grain flour tortillas
A handful of baby spinach leaves
Chopped tomato (I used 1/2 of a medium tomato for one quesadilla)
Chopped red onion (just a bit)
Avocado, part sliced, part chopped (I used half an avocado for my quesadilla)
Fresh cilantro leaves
In a food processor or handi chopper, blend the white beans, yogurt, goat cheese, and a bit of cooking liquid from the beans till smooth. Add snipped green onion, garlic scapes, jalapeno, and cilantro and stir (or chop if you like), then blend in the shredded cheese. (You can make the cheese mixture ahead of time and store it in a covered container in the fridge.)
Spread both tortillas with a thin layer of the cheese mixture. On one of the tortillas, arrange the spinach leaves, tomato, red onion, chopped avocado and cilantro. Top with the 2nd tortilla.
Heat a frying pan or cast iron skillet to medium low heat and spray with cooking spray. Put the quesadilla in the pan, cover and cook briefly. Check often and when it is brown on the bottom, slide it onto a plate, then flip it over and slide back into the pan and cover to brown the other side. When both sides are brown and the cheese is nicely melted, slide the quesadilla out of the pan onto a cutting board, cut into pieces, and serve immediately topped with avocado slices with salsa on the side.
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