Tomato, Avocado, Spinach and Monterey Jack Stacks Recipe
Cook Time: 8 Minutes
Phase: Phase 1
1 tsp EXTRA VIRGIN OLIVE OIL Salov North America Corp.
0 1/2 fruit without skin and seeds California Avocados
2 cup BABY SPINACH Newstar Fresh, LLC
1 small whole (2-2/5" dia) Red Tomatoes
1 slice (1 oz) MONTEREY JACK CHEESE Giant Eagle, Inc.
- In a small sauté pan over medium heat, warm the oil and wilt the spinach, about 5 minutes.
- Cut the top and bottom off the tomato and slice in half to make two thick slices. Place the tomato halves in the sauté pan, layer each half with an equal portion of avocado, spinach, and top each stack with half the cheese.
- Cover the pan and allow the cheese to melt, adding a little water if needed. Season with salt, pepper and a sprinkle of paprika and serve immediately
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