When it comes to cooking, one massive and dangerous inspiration these days are Pinterest and Instagram. I’ve started gradually following more and more people and instances with boards about cooking and baking and vegetarian dishes and brunch ideas… it’s almost out of hand.
But sometimes inspiration comes so easily and in such an approachable, doable form, it’s simply brilliant. So it went with a particular pic of spinach and avocado quesadillas with caramelised onion.
After a night of partying to some African and Brazilian grooves, a couple of weeks ago, my friend S. was just hanging out at home when I invited myself over, with spinach, avocados and onion in tow. In the end, she was quite pleased.
SPINACH AND AVOCADO QUESADILLAS WITH CARAMELISED ONION
- 2 ripe avocados
- some baby spinach
- 1 onion, thinly sliced
- olive oil
- some grated cheese
- some cheap cheddar
- black pepper
- 6 wheat tortillas
Peel and thinly slice your onion. Put in a pot with some olive oil and sauté until caramelised (brown). Put aside.
Prep your other filling stuff: De-stone, peel and slice the avocados. Rinse the baby spinach. Get cheese on hand. Best to have everything close because that tortilla will fry quickly.
Heat a frying pan quite hot and place a tortilla on it. Quickly, layer the spinach leaves, avocado slices, grated cheese and cheddar slices onto the tortilla, with salt and pepper thrown in. Press another tortilla on top and turn the quesadilla over once the tortilla below is browning and the cheese inside is clearly melting. Brown on the other side, too.
And there you go. Repeat until they’re all done. Quarter with a knife and eat up with some salsa. We enjoyed some tequila coke with lime and frozen cranberries (because my friend didn’t have any ice). Delicious.