U.S. restaurant equipment and supply sources
Hispanic cheeses are showcased in the Wisconsin Milk Marketing Board's Chef Ambassador program. Dean Fearing, the "Father of Southwestern Cuisine" and the chef at Dallas' Mansion on Turtle Creek, has developed recipes featuring a variety of quesos.
Heat oven to 350 degrees F. Place 2 jalapeño chiles, 1 onion and garlic on baking sheet. Roast 10 to 15 minutes, turning, until chiles are soft. Seed and finely chop chiles. Peel and finely chop onion and garlic. Chop 4 tomatoes and run through fine blade of a food grinder with chiles, onion, garlic and cilantro. Season to taste with salt, pepper and about half the lime juice. Cover and refrigerate until ready to use. Salsa will keep 2 to 3 days.
Blanch 1 jalapeño in hot water. Seed and mince. Peel, seed and mash avocados with fork, leaving some chunks. Add 1 tablespoon chile (or to taste), 1/4 cup diced onion, 1/4 cup diced tomato, 1 1/2 tablespoons lime juice, salt and pepper to taste. Stir to blend. Cover and set aside for at least 30 minutes.
Cut one onion in half lengthwise, then slice thinly. Heat 2 tablespoons of the oil in sauté pan over medium low heat. Add onions and cook until golden brown, 15 to 20 minutes. Add artichoke hearts and spinach. Sauté 2 minutes. Set aside.
Spread mixture evenly on 2 of the tortillas. Sprinkle evenly with cheese. Top with remaining tortillas; press down. Heat griddle with half of the remaining oil. Place tortillas on griddle. Drizzle remaining oil around tortillas to promote browning. Flip tortillas over when crisp and brown, about 1 to 1-1/2 minutes. Brown other side.
Remove; cut each into 4 pieces.
Place 2 quesadilla wedges on each plate. Serve with salsa and guacamole.