Nate was supposed to be off today, but had to close at the last minute. So that leaves me to figure out something to make for dinner alone, but will also be good reheated for whenever Nate gets off. I have trouble thinking of what to cook on a whim (he went to school for that, not me!), but today it worked out! While in the grocery store I was craving guacamole but was suddenly inspired to make quesadillas. I came across these guacamole seasoning mixes that were right next to the taco and fajita seasonings, and a light bulb went off. This seasoning mix hit the spot! With hints of lime, tomato, cilantro, and garlic… how could these quesadillas not be good? And I got to skip the trouble of finding a ripe avocado!
1 bunch of cilantro, chopped
1 16 oz of sour cream
1 guacamole seasoning packet
3 table spoons olive oil
2 cups shredded quesadilla cheese or any shredded cheese that melts well
In a bowl, mix the cilantro, sour cream, a pinch of salt and pepper together. Cover, and place in the fridge.
Drizzle some olive oil in a pan over medium heat and saute the onions. Season them with the packet of guacamole seasoning. After the onions start to turn translucent, add the spinach and let them wilt. Make sure to stir the mixture so that everything is coated with the seasoning. Remove pan from heat.
In a separate pan over medium-low heat place a tortilla flat in the pan, spread out 3 spoonfuls of the onion/spinach mixture over top of the tortilla. Sprinkle some of the shredded cheese on top of the mix. When the cheese on the edges of the tortilla are melted, place a second tortilla on top. Let the quesadilla heat all the way through, the cheese is like “glue”, holding the tortillas together. When the cheese is melted remove the quesadilla from the pan and repeat until you are out of the onion-spinach mix and cheese.
Then slice the quesadilla however you prefer. I use a pizza slicer to cut mine into fourths. Top with sour cream / cilantro mix, more cheese, salsa, green onions, etc.