Ingredients
1 packet Flour tortillas (8 in total)
2 tbsp vegetable oil
1/2 cup Queso Fresco, or Monterey Jack cheese
1/2 cup mild soft goat cheese
1/2 jar New Canaan Farms Black Bean & Corn Salsa
2 cups fresh spinach
1 avocado, sliced
SERVE WITH:
Sour cream, New Canaan Farms Sweet & Hot Jalapeños and fresh cilantro
Directions
- Spread goat’s cheese on one tortilla, leaving the last 1/4 inch from the edges clear
- Top with 1/4 cup of New Canaan Farms Black Bean & Corn Salsa
- Cover with slices of avocado; scatter spinach leaves on top, then sprinkle Queso Fresco or Monterey Jack on top of the spinach
- Cover with a second tortilla
- Heat a grill pan or cast iron skillet over medium heat
- Add a small amount of vegetable oil, and when this starts to shimmer place the goat’s cheese side of the tortilla gently in the pan
- Cook until the tortilla turns golden brown, then carefully flip over with a spatula
- Once the cheese has melted and the second tortilla is golden brown, flip onto a plate with the spatula
- Keep this warm while you complete the remaining tortillas
- Cut all tortillas into wedges and serve with sour cream, jalapeños, fresh cilantro and anything else you wish!