Caramelized Onion Spinach Avocado Quesadilla

Name: Caramelized Onion Spinach Avocado Quesadilla
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 quesadillas
Ingredients: 3 tablespoons avocado oil or olive oil; 2 large yellow onions; 1/2 teaspoon sea salt; 5 ounces baby spinach; 2 cups Monterey jack cheese; 2 avocados; 4 large flour tortillas

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 quesadillas
Calories
416 kcal
Cuisine
Mexican

Caramelized Onion Spinach Avocado Quesadilla

Tyler Espinosa

Report

Nothing but the BEST quesadilla right here! Avocado and caramelized onions make this crispy cheesy delight absolutely amazing.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

3 tablespoons avocado oil or olive oil
2 large yellow onions thinly sliced
1/2 teaspoon sea salt
5 ounces baby spinach
2 cups Monterey jack cheese grated
2 avocados peeled and sliced
4 large flour tortillas

Add to Shopping List

Instructions

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.