MINI-MENUS: Quesadillas for any course

Pam Griffin

Spinach and Mushroom Quesadillas

1 (10 oz.) package chopped spinach 2 cups shredded Cheddar cheese 2 Tbsp. butter 2 cloves garlic, sliced 2 Portobello mushroom caps, sliced 4 (10 in.) flour tortillas 1 Tbsp. vegetable oil

Prepare spinach according to package directions. Drain and pat dry. Preheat oven to 350. Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted. Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve. Makes 4 servings.

Chicken Quesadillas

2 cups shredded cooked chicken 1 cup chopped onion 1 cup shredded Mexican cheese blend 1 cup shredded Cheddar cheese 1 can black beans 1 can corn 4 (8 in.) flour tortillas

Ranch salad dressing In a bowl, combine chicken, onion, black beans, corn, mozzarella and cheddar; set aside. Spray one side of each tortilla with nonstick cooking spray. Place tortilla greased side down on hot griddle. Place chicken on half of each tortilla. Fold over and cook over low for 1-2 minutes on each side of until tortilla is golden brown. Cut into wedges. Serve with dressing or salsa. Makes 4 servings.

Apple Pie Quesadilla

10 (10 inch) flour tortillas 2 tsp. melted butter or margarine Confectioners' sugar or cinnamon sugar 1 (21 oz.) can apple pie filling 1 (12 oz.) container soft low-fat cream cheese

Lightly brush one side of a tortilla with butter. Spread the tortilla with a thin layer of cream cheese. Spread about 1/4 cup pie filling on one-half of the tortilla, then fold the tortilla in half, pressing slightly to seal the edges. In a large skillet on medium-low heat, cook the tortilla until lightly browned, about 4 minutes; turn and brown the other side. To serve, dust with confectioners' sugar or cinnamon-sugar. Each quesadilla may be served whole or cut into 3-4 wedges before serving. Serve with vanilla ice cream if desired.