Portabella and Spinach Quesadillas
MONTEREY MUSHROOMS
1 10-ounce package frozen chopped spinach
4 10-inch flour tortillas
2 cups shredded Cheddar cheese
2 tablespoons butter
6 ounces Monterey Portabella Mushrooms, cut in 1/2-inch slices
1 tablespoon minced garlic
1 tablespoon vegetable oil
Guacamole
Sour cream
1. Preheat oven to 350°F.
2. Prepare spinach according to package directions. Squeeze out liquid.
3. Place tortillas on a baking sheet, sprinkle with cheese and bake until
cheese has melted, approximately 4 minutes.
4. Melt butter in a frying pan over medium heat. Add mushrooms and
garlic and cook, stirring, for 7 minutes. Mix in spinach and cook for 3
minutes, or until mushrooms are tender.
5. Divide the mixture among the tortillas and then fold tortillas in half.
6. Heat oil in a frying pan over medium heat and fry the quesadillas until
golden brown, about 3 minutes per side.
7. Cut into wedges and serve with guacamole and sour cream.
Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
Mini-Pizza Bruschetta
GRACE BAKING
1 loaf Grace Baking Pugliese artisan bread
2/3 cup olive oil
4 garlic cloves, peeled
2 cups Italian tomato or pasta sauce
4 cups grated mozzarella cheese
1 cup chopped fresh basil
1. Preheat broiler or grill.
2. Cut bread into 1/2-inch slices.
3. Brush each slice lightly with olive oil. Toast slices under a broiler or on
a grill until light golden brown.
4. Rub warm grilled bread with garlic cloves. Drizzle with olive oil, and
spoon about 2 tablespoons tomato or pasta sauce onto each slice of toasted
bread. Sprinkle with cheese.
5. Return to the broiler or grill for 4-5 minutes, or until golden and bubbly.
6. Garnish with chopped basil and serve immediately. Makes 16 servings.
Brands may vary by region; substitute a similar product.
