Recipe: Steak Quesadillas with Spinach and Caramelized Onions and Chunky Ranch Guacamole

STEAK QUESADILLAS WITH SPINACH AND CARAMELIZED ONIONS AND CHUNKY RANCH GUACAMOLE

"We love quesadillas in our house, so I'm always creating a new version. This simple combination contains tortillas stuffed with steak, cheese, spinach, and caramelized onions. What takes them over the top is the guacamole on the side - an awesome (and ridiculously simple) blend of avocados, ranch dressing, lime juice, tomato, and cilantro."



FOR THE CARAMELIZED ONIONS:
1 tablespoon olive oil
1 cup sliced yellow or red onion
1 tablespoon sugar
FOR THE QUESADILLAS:
Cooking spray
4 (8- to 10-inch) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups baby spinach leaves
Leftover cooked steak slices (or 3 to 4 cups sliced cooked steak or chicken)
Chunky Ranch Guacamole (for serving, recipe follows)

Heat the oil in a large skillet over medium heat. Add the onion and sugar and cook for 7 to 8 minutes, until the onion is soft and golden brown.

Coat a stovetop griddle or large skillet with cooking spray and heat over medium-high heat.

Arrange the tortillas on a flat surface. Top half of each tortilla with shredded cheese, spinach, reserved steak, and caramelized onions. Fold over the un-topped side, making a half moon.

Place the quesadillas on the hot pan and cook for 2 to 3 minutes per side, until the tortillas are golden brown and the cheese melts.

Serve the quesadillas with the guacamole on the side.

CHUNKY RANCH GUACAMOLE

2 ripe avocados, pitted, peeled, and coarsely chopped
1⁄4 cup prepared ranch dressing
2 teaspoons fresh lime juice
1⁄2 cup diced ripe beefsteak or plum tomato
1 to 2 tablespoons chopped fresh cilantro, to taste
Salt and freshly ground black pepper

In a medium bowl, combine the avocado, ranch dressing, and lime juice. Mash with a fork until blended. Stir in the tomato and cilantro. Season to taste with salt and pepper. Set aside.

Makes 4 servings
Adapted from source: Robin Rescues Dinner by Robin Miller