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For the salsa: Combine the avocados, cilantro, chiles, abobo sauce, lime.
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juice, and salt to taste in a small bowl.
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Mash with a fork until.
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completely combined but still a bit chunky.
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Set aside.
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For the quesadillas: Heat the oil in a large skillet over medium heat.
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until shimmering.
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Add the onions and 1/2 teaspoon salt and cook, stirring.
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occasionally, until nicely browned, 12 to 15 minutes.
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(If using cumin.
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seeds, add them during the last 2 minutes so they will become fragrant.)
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Stir in the spinach and cook just until wilted, about 1 minute.
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Adjust.
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the seasonings, adding salt to taste.
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Set the spinach-onion mixture.
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aside.
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Lay 4 tortillas on a work surface.
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Sprinkle the cheese over the.
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tortillas, leaving a 1/2-inch border around the edge of each tortilla.
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Divide the spinach-onion mixture evenly among tortillas.
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Top with the.
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remaining 4 tortillas.
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Heat a medium skillet over medium heat.
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Add the first quesadilla and.
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cook, turning once, until the tortillas are golden brown and the cheese.
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has melted, about 2 minutes.
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Transfer the quesadilla to a large plate and.
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repeat with the remaining quesadillas.
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Cut each quesadilla into quarters.
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Spoon some salsa into the middle of each quesadilla and serve.
