Spinach and Goat Cheese Quesadillas

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 1/2 teaspoon table salt , divided
• 10 ounce s (10 cup s) baby spinach
• 1 (15-ounce) can small red bean , rinsed
• 4 ounce sMonterey Jack cheese , shredded (1 cup)
• 4 ounce sgoat cheese , crumbled (1 cup)
• 1/3 cup jarred finely chopped jalapeño chiles
• \1 1/2 teaspoon scumin seeds
• 4 (10-inch) flour tortillas
• 1/4 cup plus 2 tablespoon svegetable oil for frying, divided

Instructions

1. Heat 1 tablespoon oil in 12 inch nonstick skillet over medium heat until shimmering. Add onion and ¼ teaspoon salt, and cook, stirring occasionally, until onion is starting to brown, 6 to 7 minutes.
2. Add half of spinach and adjust heat to medium low.
3. Cover and cook for 1 minute.
4. Add remaining spinach and stir to combine.
5. Uncover and continue to cook, stirring constantly until spinach is fully wilted, about 1 minute longer.
6. Transfer spinach mixture to fine mesh strainer set over medium bowl.
7. Press on spinach with rubber spatula to remove excess water.
8. Wipe out skillet.
9. Using potato masher, mash beans and remaining ¼ teaspoon salt in large bowl to coarse paste. Add drained spinach mixture, cheeses, jalapeños, and cumin seeds, and stir well to combine.
10. Spread one quarter of filling over half of each tortilla, leaving ½ inch border at edge. Fold tortillas over filling and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.
11. Heat ¼ cup oil in now empty skillet over medium heat until shimmering. Place 2 quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Repeat with remaining 2 tablespoons oil and remaining 2 quesadillas. Cool for at least 3 minutes. Cut into wedges and serve.