Spinach and Feta Cheese Quesadillas Recipe

Spinach and Feta Cheese Quesadillas Recipe

  • 3 tablespoons olive 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
  • 1 (10 ounce) bag baby spinach, coarsely chopped
  • 1 cup chopped green onions
  • 1 (4 ounce) package feta cheese crumbles
  • 1/4 cup shredded Monterey Jack cheese, divided
  1. In small bowl, combine 2 tablespoons olive oil with 2 teaspoons Italian seasoning and Morton(R) 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.
  2. 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. 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.
  3. Bake quesadillas at 375 degrees F. 10 to 15 minutes or until tortillas are light golden brown along edges and cheese melts. Cut into wedges; serve immediately.
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