This is a great take on fresh spinach and mexican food.

Santa Fe Spinach Quesadillas and Spinach Salad

1 lb Chopped frozen spinach, thawed and drained
1 Tbsp. Margarine
1/2 C. diced White Onions
1 (4 oz.) can drained Mushrooms
2 C. Cold Sour Cream Sauce (see below)
1 tsp. Granulated Sugar
1/2 tsp. Salt
1/2 tsp. Black pepper

Sour Cream Sauce :

1/2 C. Flour
1/4 C. Olive oil
1/4 tsp. White Pepper
1/2 Tbsp. Chicken base
1/2 Tbsp. Granulated Garlic
1 Tbsp. Finely chopped Cilantro
2 1/2 C. Water
1 C. Sour Cream
Directions: Place oil and flour in a saucepan and cook over medium heat, stirring constantly with a wire whisk, approximately 1 to 2 minutes. Add all spices and water. Remove from heat and add sour cream.

Spinach Salad:

2 C. Italian dressing
1/2 C. Balsamic vinegar
1/4 C. Red wine vinegar
1 Tbsp. Dried basil
1 C. Salsa

Combine above and let sit for 30 minutes.

ADD:

2 Sliced tomatoes
2 Sliced red onion rings
2 oz Sliced mushrooms
3 oz Feta cheese, crumbled

Place in a bowl, toss and serve
Quesadillas Directions: Place the margarine in a sautee pan. Add onions and mushrooms. Saute 3 to 5 minutes. Add garlic, salt and pepper and mix well. Add the spinach and mix. Add the sour cream sauce and mix well. Spread on one tortilla and then top with another. Grill both sides and serve.