Spinach And Feta Cheese Quesadillas Recipes

SPINACH AND FETA QUESADILLAS

Steps:

• In small bowl, combine cream cheese, garlic powder and pepper; blend well. Spread 2 tablespoons cream cheese mixture on each tortilla. Sprinkle about 2 tablespoons each of spinach, bell pepper and cheese on half of each tortilla; fold tortillas in half.
• Heat large nonstick skillet over medium heat until hot. Place 2 folded tortillas in skillet; cook 1 to 2 minutes on each side or until golden brown.
• Remove quesadillas from skillet; place on platter. Cover with foil to keep warm. Repeat with remaining folded tortillas. Cut each quesadilla into 4 wedges. Serve warm.

SPINACH AND GOAT CHEESE QUESADILLAS

Steps:

• Wash the spinach but do not dry. If using bunch spinach, chop coarsely. Heat the olive oil over medium heat in a large, heavy frying pan. Add the garlic. Cook until fragrant, about 30 seconds, then stir in the spinach. Raise the heat, and stir just until the spinach wilts. Remove from the heat. Press down on the spinach with the back of your spoon, and drain off any water in the pan. Season to taste with salt and pepper.
• In a microwave: Place a corn tortilla on a plate. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
• In a pan: Place a corn tortilla in the pan. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

SPINACH AND MUSHROOM QUESADILLAS

Steps:

• Prepare spinach according to package directions. Drain and pat dry.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
• Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
• Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

CHEESE SPINACH QUESADILLAS

Steps:

• Melt butter in a skillet and place a tortilla on it.
• Add half of the cheese to the tortilla.
• On top of the cheese, add half of the green onion and spinach.
• Sprinkle with half the garlic salt and chili powder.
• Top with another tortilla, turn over and fry in skillet until the cheese melts.
• Slice into quarters (or 1/8's for appetizers) and serve hot.
• Repeat with next 2 tortillas.
• Good served with salsa and sour cream!
• This would be great served with guacamole on lettuce and refried beans or/and rice.

SPINACH QUESADILLAS

Steps:

• In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.

SPINACH & FETA SAUTE

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

SPINACH AND FETA QUESADILLAS

Steps:

• Mix the spinach, herbs, green onions, feta, salt and pepper in a bowl.
• Melt a touch of butter in a pan.
• Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
• Sprinkle some cheese on the tortilla followed by the filling and then more cheese and finally the other tortilla.
• Cook until the quesadilla is golden brown on both sides and the cheese is melted. (I placed a plate onto the quesadilla and flipped it from the pan to the plate and then slid it back into the pan.).

SPINACH AND FETA CHEESE QUESADILLAS

Steps:

• 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. 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 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.
• 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.

WHIPPED FETA DIP WITH FRESH MINT AND BASIL

Steps:

• Combine feta cheese, yogurt, oil, lemon juice, lemon zest, and garlic in a food processor and mix until well blended and smooth. Add mint, basil, and pepper and pulse to combine.