SPINACH-FETA CHEESE QUESADILLAS

By grinder

Ingredients

• 3 tablespoons olive oil
• 2.5 teaspoons dried Italian seasoning
• 1.5 teaspoons Coarse Kosher Salt
• 4 {10”} flour tortillas
• 4 tablespoons prepared basil/garlic pesto, divided
• 10 oz. baby spinach leaves, coarsely chopped
• 1 cup chopped green onions (1 bunch)
• 4 oz. feta cheese crumbles
• 1/4 cup shredded Monterey Jack cheese, divided

Preparation

Step 1

In small bowl, combine 2 tablespoons olive oil with 2 teaspoons Italian seasoning and Kosher Salt. Brush mixture on one side of each tortilla. Place tortillas, oil-side-down in single layer, on lightly greased large baking pans. Evenly spread basil pesto on top of tortillas.

In small bowl, combine chopped spinach, onions, feta cheese and remaining ½ teaspoon Italian seasoning and tablespoon of olive oil. Toss to coat spinach with oil.

Top 2 tortillas evenly with spinach/green onion mixture, and then sprinkle each with 2 tablespoons Monterey Jack. Cover with second tortilla; press down firmly.

Bake quesadillas 10-15 minutes at 375°F or until tortillas are light golden brown along edges and cheese melts. Cut into wedges; serve immediately.