Spinach Jack Quesadillas

by Nancy Otto

Servings: 3 dozen

INGREDIENTS

1/4 cup butter
1/2 cup chopped yellow onion
10-ounce package frozen spinach, thawed and well drained
2 cups (8 oz.) shredded Monterey Jack or Pepper Jack cheese
1 cup salsa
6 8-inch flour tortillas

INSTRUCTIONS

Heat oven to 400°F. Melt butter in a large skillet. Add onion, cook over medium heat, stirring occasionally until onions are softened (about 10 minutes). Add spinach and stir until heated through.

Place 3 tortillas on a flat baking sheet (or use two sheets if one isn't big enough). Divide onion-spinach mixture evenly among tortillas. Sprinkle each with shredded cheese and spoon salsa over cheese. Top each round with remaining tortillas.

Bake approximately 8-10 minutes or until heated through and tortillas are golden around the edges. Let stand 5 minutes before cutting each quesadilla into 6 wedges. Serve immediately.

CHEF COMMENTS

As an entree, serve one quesadilla per person. Cooked shrimp or leftover boneless chicken can be added after the onion-spinach mixture.

Tagged: appetizers, quesadillas add tags

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