Spinach and Goat Cheese Quesadillas | America's Test Kitchen

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• ½ teaspoon table salt , divided
• 10 ounces (10 cups) baby spinach
• 1 (15-ounce) can small red bean , rinsed
• 4 ounces Monterey Jack cheese , shredded (1 cup)
• 4 ounces goat cheese , crumbled (1 cup)
• ⅓ cup jarred finely chopped jalapeño chiles
• 1½ teaspoons cumin seeds
• 4 (10-inch) flour tortillas
• ¼ cup plus 2 tablespoons vegetable oil for frying, divided