Spinach-Onion Quesadillas With Avocado-Chipotle Salsa |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From A Year in a Vegetarian Kitchen , I have not made these yet but they looked promising. Ingredients:
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 |
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.
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