Spicy Spinach Quesadillas Food

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.

SPICY SPINACH QUESADILLAS

Steps:

• Heat 1/4 cup water in a large skillet over medium heat.
• Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.
• Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.
• Rinse and dry the same skillet. Spray the skillet with cooking spray and heat over medium-high heat. Place 1 to 2 tortillas in the hot skillet, and evenly spread a thin layer of cheese over the surface.
• Separate cooked spinach leaves and spread over the cheese.
• When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible and drop it onto the open tortilla. Optionally add chicken to half the tortilla also (ingredient not listed above).
• Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.

SPICY SPINACH QUESADILLAS

Steps:

• Heat ¼ c. water in a large skillet over medium heat. Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.
• Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.
• Rinse and dry the same skillet. Spray the skillet with cooking spray, and heat over medium-high heat. Place 1-2 tortillas (as many as will fit in an even layer) in the hot skillet, and evenly spread a thin layer of cheese over the surface. Separate cooked spinach leaves and spread over the cheese.Spicy Spinach Quesdillas
• When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible, and drop it onto half the open tortilla. Optionally add chicken to half the tortilla too. Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.

SPICY CHEESE & MUSHROOM QUESADILLAS

Steps:

• Melt 1 tablespoons butter in a large skillet over medium heat.
• Add onion; cook 3 minutes.
• Add mushrooms, garlic, thyme, salt and pepper; cook 5 to 7 minutes or until liquid evaporates.
• Melt remaining 2 tablespoons butter; brush half of butter over one side of 4 tortillas.
• Arrange tortillas, buttered side down, on large baking sheet; top with 3/4 cup cheese.
• Arrange mushroom mixture over cheese; top with 3/4 cup cheese.
• Place remaining 4 tortillas over cheese; press lightly. Brush remaining butter over tops of tortillas.
• Bake at 450 F for 5 to 6 minutes or until top tortillas are golden brown.
• Turn quesadillas over; continue to bake 4 minutes.
• Sprinkle quesadillas with remaining 1/2 cup cheese; continue to bake 1 minute or until quesadillas are golden brown and cheese is melted.
• Cut into wedges; serve with toppings as desired.

SPICY QUESADILLA

Steps:

• In a large skillet heat oil.
• Cook peppers, onions, garlic, jalapeno, chili powder, cumin and cayenne, stirring often until peppers and onions are limp, about 5 minutes.
• Remove from heat and add olives.
• Arrange 3 tortillas in single layer on baking sheets.
• Divide onion and pepper mixture evenly over tortillas, spread to 1/2 inch off edges.
• Top with shredded cheese, spread evenly between 3 tortillas.
• Place remaining 3 tortillas on top, press down lightly.
• Bake at 450 degrees until tortillas are lightly browned.
• 8 to 10 minutes.
• Cut into 4 to 6 wedges.
• Arrange on platter and serve with sour cream, if desired.

CHICKEN-SPINACH QUESADILLAS

Steps:

• Squeeze excess liquid from the spinach.
• Place 4 tortillas on a work surfaced.
• Spread 2 tablespoons pesto on each tortilla.
• Top with 1/4 cup spinach.
• Sprinkle each tortilla with 1/4 cup each cheese and chicken.
• Top with remaining tortillas and press firmly.
• Heat a large skillet over medium heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 minutes per side.
• Trasnfer to a plate.
• Cut each into quarters before serving.

SHRIMP AND SPINACH QUESADILLAS

Steps:

• Toss the shrimp in a small pan with butter and cook for a few minutes untill opaque. Add spinach and garlic powder and stir to combine.
• Brush griddle with 1/2 of the melted butter and lay one whole tortilla on the griddle.
• Evenly spread the cheeses over the tortilla, not too close to center or edge.
• Spread the spinach filling over the cheese - spacing the shrimp out evenly.
• Cover with second tortilla.
• Brush top with remaining melted butter.
• When first side is BGD (golden brown and delicious) flip and cook until side two is GBD.
• Move to cutting board and cut into 8 equal pieces, using a pizza wheel, with one shrimp in the center of each piece.
• Enjoy!

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.