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Spinach-Onion Quesadillas With Avocado-Chipotle Salsa

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“From "A Year in a Vegetarian Kitchen", I have not made these yet but they looked promising.”

Ingredients Nutrition


  1. For the salsa: Combine the avocados, cilantro, chiles, abobo sauce, lime.
  2. juice, and salt to taste in a small bowl. Mash with a fork until.
  3. completely combined but still a bit chunky. Set aside.
  4. For the quesadillas: Heat the oil in a large skillet over medium heat.
  5. until shimmering. Add the onions and 1/2 teaspoon salt and cook, stirring.
  6. occasionally, until nicely browned, 12 to 15 minutes. (If using cumin.
  7. seeds, add them during the last 2 minutes so they will become fragrant.)
  8. Stir in the spinach and cook just until wilted, about 1 minute. Adjust.
  9. the seasonings, adding salt to taste. Set the spinach-onion mixture.
  10. aside.
  11. Lay 4 tortillas on a work surface. Sprinkle the cheese over the.
  12. tortillas, leaving a 1/2-inch border around the edge of each tortilla.
  13. Divide the spinach-onion mixture evenly among tortillas. Top with the.
  14. remaining 4 tortillas.
  15. Heat a medium skillet over medium heat. Add the first quesadilla and.
  16. cook, turning once, until the tortillas are golden brown and the cheese.
  17. has melted, about 2 minutes. Transfer the quesadilla to a large plate and.
  18. repeat with the remaining quesadillas. Cut each quesadilla into quarters.
  19. Spoon some salsa into the middle of each quesadilla and serve.

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