Spinach-Onion Quesadillas With Avocado-Chipotle Salsa Recipe

Directions:

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.