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Spinach & Feta Cheese Quesadillas




Source of Recipe


morton's salt






List of Ingredients



• 3 tablespoons olive or vegetable oil, divided
  
• 2-1/2 teaspoons dried Italian seasoning, divided
  
• 1-1/2 teaspoons Morton® Coarse Kosher Salt
  
• 4 (10-inch) flour tortillas
  
• 4 tablespoons prepared basil/garlic pesto, divided
  
• 10 ounces baby spinach leaves, coarsely chopped
  
• 1 cup chopped green onions (about 1 bunch)
  
• 1 package (4-ounces) feta cheese crumbles
  
• 1/4 cup shredded Monterey Jack cheese, divided
  






Instructions



1. In small bowl, combine 2 tablespoons olive oil with 2 teaspoons Italian seasoning and Morton® Kosher Salt. Brush mixture on one side of each tortilla.
   
2. Place tortillas, oil-side-down in single layer, on lightly greased large baking pans. Evenly spread basil pesto on top of tortillas.
   
3. In small bowl, combine chopped spinach, onions, feta cheese and remaining 1/2 teaspoon Italian seasoning and tablespoon of olive oil. Toss to coat spinach with oil.
   
4. Top two tortillas evenly with spinach/green onion mixture, and then sprinkle each with 2 tablespoons Monterey Jack. Cover with second tortilla; press down firmly.
   
   
5. Bake quesadillas at 375° F. 10 to 15 minutes or until tortillas are light golden brown along edges and cheese melts. Cut into wedges; serve immediately.
   






Final Comments


Servings: 8

TIP:
Substitute French-style goat cheese for feta cheese.