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LOCATION: Recipes >> Mexican >> Quesadillas 13

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SPINACH QUESADILLAS

1 10-oz pkg frozen spinach, drained and pressed
2 cups shredded cheese (Jack or Cheddar)
1 small chopped onion
8 flour tortillas (8"-10")

Mix together spinach, cheese and onion thouroughly.

Heat griddle with no-stick spray or a bit of corn oil. Put one
tortilla on the griddle, top with 1/4 the spinach-onion-cheese mix
(evenly spread) and a second tortilla. Cook until the cheese melts
and the tortilla browns; flip and brown the other side. Repeat
with the rest of the ingredients. Makes 4 quesadillas. The
spinach-cheese-onion mix will keep refrigerated for a few days, so
you don't have to do all four at one time.

Also, you can use the same filling for enchiladas, with 6 corn
tortillas. Just top with canned enchilada sauce and bake at 350F
for about 25 minutes. Top with sliced green onions and sliced ripe
olives.

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