Instructions

• Heat a large sauté pan over medium heat and add all 3 tablespoons avocado oil or olive oil.
• Add the 2 thinly sliced large yellow onions and 1/2 teaspoon sea salt. Cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. If the edges begin to brown too quickly, lower the heat to medium-low and stir more frequently so the slices cook evenly.
• Transfer the caramelized onions to a bowl.
• Using the same pan over low heat, add the 5 ounces baby spinach and cook, stirring frequently, until wilted, about 2 minutes.
• Transfer the wilted spinach to a separate bowl and carefully wipe the pan dry with a paper towel.
• Return the pan to the stove and set heat to medium-low. Place one large flour tortilla flat in the pan.
• Evenly sprinkle 1/2 cup of the 2 cups grated Monterey Jack cheese over the entire tortilla. On one half of the tortilla, arrange 1/4 of the caramelized onions and 1/4 of the wilted spinach.
• Cook until the underside of the tortilla is browned and the cheese begins to melt, watching so it does not burn (adjust heat as needed).
• Place the avocado slices for that quesadilla (about 1/2 of an avocado) over the toppings, fold the tortilla in half over the fillings, then carefully flip the folded quesadilla. Continue cooking about 30–60 seconds more, until warmed through, the cheese is fully melted, and the tortilla is crispy.
• Transfer the quesadilla to a cutting board and cut into fourths.
• Repeat steps 6–10 with the remaining 3 tortillas and remaining ingredients (each quesadilla uses 1/2 cup cheese, 1/4 of the caramelized onions, 1/4 of the wilted spinach, and about 1/2 avocado). Serve warm.