Spinach-Onion Quesadillas With Avocado-Chipotle Salsa
- 2 medium ripe avocados, jalved, pitted, cut into 1/2-inch dice
- 2 tablespoons chopped fresh cilantro
- 2 small chipotle chiles in adobo, minced, with 1 teaspoon sauce
- 2 tablespoons fresh lime juice
- salt
- 2 tablespoons extra virgin olive oil
- 3 medium onions, halved and thinly sliced
- salt
- 1 teaspoon cumin seed (optional)
- 2 ounces Baby Spinach (about 2 1/2 cups)
- 64 inches flour tortillas
- 1 14 cups cheddar cheese or 1 14 cups monterey jack cheese, shredded
- For the salsa: Combine the avocados, cilantro, chiles, abobo sauce, lime.
- juice, and salt to taste in a small bowl.
- Mash with a fork until.
- completely combined but still a bit chunky.
- Set aside.
- For the quesadillas: Heat the oil in a large skillet over medium heat.
- until shimmering.
- Add the onions and 1/2 teaspoon salt and cook, stirring.
- occasionally, until nicely browned, 12 to 15 minutes.
- (If using cumin.
- seeds, add them during the last 2 minutes so they will become fragrant.)
- Stir in the spinach and cook just until wilted, about 1 minute.
- Adjust.
- the seasonings, adding salt to taste.
- Set the spinach-onion mixture.
- aside.
- Lay 4 tortillas on a work surface.
- Sprinkle the cheese over the.
- tortillas, leaving a 1/2-inch border around the edge of each tortilla.
- Divide the spinach-onion mixture evenly among tortillas.
- Top with the.
- remaining 4 tortillas.
- Heat a medium skillet over medium heat.
- Add the first quesadilla and.
- cook, turning once, until the tortillas are golden brown and the cheese.
- has melted, about 2 minutes.
- Transfer the quesadilla to a large plate and.
- repeat with the remaining quesadillas.
- Cut each quesadilla into quarters.
- Spoon some salsa into the middle of each quesadilla and serve.
avocados, fresh cilantro, chiles, lime juice, salt, extra virgin olive oil, onions, salt, cumin, flour tortillas, cheddar cheese
Taken from www.food.com/recipe/spinach-onion-quesadillas-with-avocado-chipotle-salsa-280281 (may not work)