Spinach Quesadillas

This is another very easy and fast, healthy meal or use as an appetizer.

1 bunch fresh spinach or a bag of baby spinach
1 medium size onion, diced small or sliced thin (I prefer diced) Sliced may be stringy
1-1/2 cups shredded Monterey Jack cheese
1 cup shredded Mild Cheddar cheese
Or 1 package mixed shredded cheeses
2 TBS oil
Flour tortilla (I used burrito size)

If using fresh bundled spinach, cut the long stems off, wash well then drain. Cut up the leaves and put in a colander to drain.

Heat 2 TBS oil in a skillet and sauté the onion until caramelized or until the color changes to light tan.

Transfer the onion into a bowl then in the same skillet drop in the cut spinach leaves and cook them until limp. Remove from heat and drain.

If the skillet is large enough to hold the tortilla, use the same skillet but dry it with paper towels. Otherwise use the appropriate size for the tortilla. Pre-heat the skillet then add a very small dab of butter in the skillet and spread it with a spatula. Use only very little butter or oil like just spraying it with oil. The tortilla will be soft and not crunchy if there is too much butter or oil. You can also spread the butter on the tortilla but put the buttered side down on the skillet.

Put one tortilla on the skillet then spread a thin layer of the cheeses all over it. Add a few pieces of the cooked onion and then the spinach on one half of the tortilla. Wait a few seconds and check the underside of the tortilla if it is starting to get spotty brown and the cheeses start to melt. Fold the tortilla in half over the filling. With a spatula turn it over one more time to make sure the cheeses are melted and the tortilla is dried and toasted. This recipe will make 3 folded burrito size quesadillas. Do them in batches. Put on a chopping board and cut in wedges.

Instead of using one tortilla and folding it, you can fill the whole tortilla then put another tortilla on top of it. When the bottom tortilla is toasted and the cheeses are melted, flip over and toast the top tortilla. Just be careful not to spill the filling when flipping over.

Cut in wedges like a pizza. Then put the toppings.

Spoon a dab of sour cream, salsa or pico de gallo on top of each wedge. You can also put avocado slices or guacamole on the top.