12 gf corn tortillas 1 package frozen chopped spinach, thawed and brought to room temperature 1 Tablespoon vegetable oil 1 cup sliced onions 2 cups fontina, cheddar, gruyere, monterey jack or asadero cheese Unsalted butter for frying
Add oil to a medium heavy skillet over medium heat. When hot, add onions and saute until soft; remove from heat.
Heat a large non-stick skillet over medium-high heat and add butter. Add as many tortillas at a time as will fit flat. Cover each tortilla with spinach, a sprinkling of onions and a generous covering of cheese. Place a second tortilla on top of each. Cook until lightly browned and flip to other side and cook until cheese is melted.
Remove to cutting surface and cut into wedges. Serve immediately.