Santa Fe Spinach Quesadillas and Spinach Salad
This is a great take on fresh spinach and mexican food.
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
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.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 