Ingredients
| 1/4 cup | butter | | 1/2 cup | chopped yellow onion | | 1 pkg. (10 oz.) | frozen spinach, thawed and well drained | | 2 cups (8 oz. each) | shredded Monterey Jack or | | Pepper Jack cheese | | 1 cup | salsa | | 6 | 8-inch flour tortillas |
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Instructions
Heat oven to 400°F. Melt butter in a large skillet. Add onion, cook over medium heat, stirring occasionally until onions are softened (about 10 minutes). Add spinach and stir until heated through.
Place 3 tortillas on a flat baking sheet (or use two sheets if one isn't big enough). Divide onion-spinach mixture evenly among tortillas. Sprinkle each with shredded cheese and spoon salsa over cheese. Top each round with remaining tortillas.
Bake approximately 8-10 minutes or until heated through and tortillas are golden around the edges. Let stand 5 minutes before cutting each quesadilla into 6 wedges. Serve immediately.
Author's Comments
As an entree, serve one quesadilla per person. Cooked shrimp or leftover boneless chicken can be added after the onion-spinach mixture.
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