A couple of weekends ago we made delicious quesadillas for lunch. I found this recipe online...really in this day and age a good recipe is just a click away. While I still like to have a cookbook now and then, I find I am looking less and less at cookbooks and more on the internet. All one really needs to do is google an ingredient, press enter and a multitude of recipes appear. This one below was one I found when I googled the words "easy brunch".
The ingredients are simple: olive oil, onions, spinach, monterrey jack cheese and your choice of flour tortilla. We used sun dried tomato tortillas.
First, cut up your onions. (crying optional....I made Trevor do this!) We used sweet onions.
Next step: caramelize the onions in a pan using olive oil. This takes a little bit...at least 20 minutes if you want the golden brown color. If you don't care, less time is okay.
Then using the same pan, add the uncooked spinach and cook just till slighlty warm and not too wilted. Set aside both the onions and spinach in a bowl, ready for assembling your quesadilla.
The tortilla shell goes into the pan next, just to toast it a bit. I layered the ingredients on the tortilla while it was in the pan....starting with the cheese (grated), onions, then spinach, then lastly the avocado.
Then I folded it in half and turned it over to get the top toasted as well.
Once done, I just sliced the tortilla in half and laid them on a plate. No need for anything else ....this is a complete meal in itself!
Here is the recipe:
Caramelized Onion, Spinach and Avocado Quesadilla
- 3 tablespoons grapeseed oil or olive oil
- 2 large yellow onions, halved and sliced
- 1/2 teaspoon salt
- 10 ounces baby spinach
- 2 cups shredded Monterey jack cheese
- 2 avocados, pitted, peeled, and sliced
- 4 large flour tortillas
- Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl.
- In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel.
- Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 cup of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy.
- Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through.
- Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or cilantro pesto.