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Temple restaurant in Oaxaca is notable for its innovative menus, décor and promotion.
Heat oven to 350ûF. 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.
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