Spicy Potato Quesadillas and Avocado Salsa With Creamy Lime Chile Sauce
2 limes, divided
16 inches flour tortillas
Arrange 4 of the tortillas on the prepared baking sheets. Divide the potato mixture among the tortillas and spread evenly. Sprinkle about 1 teaspoon chopped onion and about 2 tablespoons cheese over each tortilla. Top each with 1 of the remaining tortillas. Lightly coat the tops with cooking spray. Bake for 5 to 6 minutes. Remove from oven, turn over and bake another 5 or 6 minutes, or until lightly browned and heated through. Cut each quesadilla into 4 wedges.