Santa Fe Spinach Quesadillas and Spinach Salad

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

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Ingredients [?]

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  • add   Place in a bowl, toss and serve
  • add   3 oz Feta cheese, crumbled
  • add   2 oz Sliced mushrooms
  • add   2 Sliced red onion rings
  • add   2 Sliced tomatoes
  • add   ADD:
  • add   Combine above and let sit for 30 minutes.
  • add   1 C. Salsa
  • add   1 Tbsp. Dried basil
  • add   1/4 C. Red wine vinegar
  • add   1/2 C. Balsamic vinegar
  • add   2 C. Italian dressing
  • add   Spinach Salad:
  • add   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.
  • add   1 C. Sour Cream
  • add   2 1/2 C. Water
  • add   1 Tbsp. Finely chopped Cilantro
  • add   1/2 Tbsp. Granulated Garlic
  • add   1/2 Tbsp. Chicken base
  • add   1/4 tsp. White Pepper
  • add   1/4 C. Olive oil
  • add   1/2 C. Flour
  • add   Sour Cream Sauce :
  • add   1/2 tsp. Black pepper
  • add   1/2 tsp. Salt
  • add   1 tsp. Granulated Sugar
  • add   2 C. Cold Sour Cream Sauce (see below)
  • add   1 (4 oz.) can drained Mushrooms
  • add   1/2 C. diced White Onions
  • add   1 Tbsp. Margarine
  • add   1 lb Chopped frozen spinach, thawed and drained


  1. Quesadillas Directions: Place the margarine in a sautT pan. Add onions and mushrooms. Saut 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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