Morton Salt

Preparations:
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.

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

TIP:
Substitute French-style goat cheese for feta cheese.

3 tablespoons olive or vegetable 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
10 ounces baby spinach leaves, coarsely chopped
1 cup chopped green onions (about 1 bunch)
1 package (4-ounces) feta cheese crumbles
1/4 cup shredded Monterey Jack cheese, divided