Morton® Salt - when it rains it pours®

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Spinach & Feta Cheese Quesadillas
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Ingredients 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

Directions 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° 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.