Wednesday, July 29, 2009

Spinach-Onion Quesadillas with Avocado-Chipotle Salsa

Another recipe that I've had for a few years and hadn't tried yet! It's pretty quick and it's definitely yummy. I used reduced-fat cheese and some whole-wheat tortillas. The "salsa" is really more of a guacamole (or maybe I mashed it too much?) and we decided the quesadillas would probably be just fine without it. But this was very yummy. We would definitely make it again.


Spinach-Onion Quesadillas with Avocado-Chipotle Salsa
A Year In A Vegetarian Kitchen by Jack Bishop
via somewhere on the internet

Avocado-Chipotle Salsa:
2 medium ripe avocados, jalved, pitted, scooped
from skins and cut into 1/2-inch dice
2 tablespoons chopped fresh cilantro
2 small chipotle chiles in adobo sauce, minced
(about 2 teaspoons), with 1 teaspoon sauce
2 tablespoons fresh lime juice

Spinach-Onion Quesadillas:
2 tablespoons extra virgin olive oil
3 medium onions, halved and thinly sliced
1 teaspoon cumin seeds (optional)
2 ounces baby spinach (about 2 1/2 cups)
8 8-inch flour tortillas
5 ounces cheddar or Monterey Jack cheese, shredded (about 1 1/4 cups)

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.

Yield: 4 servings

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