Inspired by the discovery of Chipotle's guacamole recipe, these healthy quesadillas feature charred poblano peppers, spinach, caramelized onions, and Monterey Jack cheese, all sandwiched between almond flour tortillas and cooked until golden.
Cook 1 large poblano pepper on a cast iron skillet on high heat for about 10 minutes or until the skin is charred. Cut off the stem, remove seeds then dice.
Lightly coat the cast iron with ghee spray (or olive or avocado oil) on medium heat.
Place an almond flour tortilla (or a whole wheat tortilla or whatever you want) on the pan and add spinach, caramelized white onions, Monterey Jack cheese, and poblano peppers. Top with another tortilla and cook for about 2 minutes then flip until cheese is melted and tortillas are browned. Topped with chipotle guacamole and also added Cuban black beans.
