Spinach-onion Quesadillas With Avocado-chipotle Salsa

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 1/4 cups cheddar cheese or 1 1/4 cups monterey jack cheese, shredded

Recipe

• 1 for the salsa: combine the avocados, cilantro, chiles, abobo sauce, lime.
• 2 juice, and salt to taste in a small bowl. mash with a fork until.
• 3 completely combined but still a bit chunky. set aside.
• 4 for the quesadillas: heat the oil in a large skillet over medium heat.
• 5 until shimmering. add the onions and 1/2 teaspoon salt and cook, stirring.
• 6 occasionally, until nicely browned, 12 to 15 minutes. (if using cumin.
• 7 seeds, add them during the last 2 minutes so they will become fragrant.)
• 8 stir in the spinach and cook just until wilted, about 1 minute. adjust.
• 9 the seasonings, adding salt to taste. set the spinach-onion mixture.
• 10 aside.
• 11 lay 4 tortillas on a work surface. sprinkle the cheese over the.
• 12 tortillas, leaving a 1/2-inch border around the edge of each tortilla.
• 13 divide the spinach-onion mixture evenly among tortillas. top with the.
• 14 remaining 4 tortillas.
• 15 heat a medium skillet over medium heat. add the first quesadilla and.
• 16 cook, turning once, until the tortillas are golden brown and the cheese.
• 17 has melted, about 2 minutes. transfer the quesadilla to a large plate and.
• 18 repeat with the remaining quesadillas. cut each quesadilla into quarters.
• 19 spoon some salsa into the middle of each quesadilla and serve.