Tortillas With Spinach And Mozzarella Cheese Recipes

TORTILLAS WITH SPINACH AND MOZZARELLA CHEESE

Steps:

• Roughly chop the spinach, discarding stalks. Stuff it into a large saucepan with 250 ml of water and jam on the lid. Bring to the boil and cook gently for 5 minutes until it wilts to a glossy green mass. Remove, drain and cool. When cool, squeeze the spinach in your hands to wring out excess water. Chop finely and set aside.
• Slice the cheese finely and set aside. Heat a non-stick frying pan for 1 minute over a moderate heat. Lay out 4 tortillas and spread each one with a quarter of the spinach, right to the edges. Arrange slices of cheese over the top and scatter with salt and pepper. Top with another tortilla.
• Place one tortilla sandwich in the hot pan and dry-fry for 2 - 3 minutes until the cheese just starts to soften. Turn carefully and fry on the other side. Slide out of the pan onto a plate and keep warm while you make the remaining sandwiches. Cut each one into six wedges and serve.

SPINACH CHEESE TORTILLA ROLLS

Steps:

• Heat oven to 375°. Grease square baking dish, 9x9x2 inches.
• Mix salsa, tomato sauce and 3 tablespoons of the cilantro in 1-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.
• Mix spinach, ricotta cheese, egg and pepper sauce. Spoon 1/2 cup of the spinach mixture down center of each tortilla. Roll up tortilla; place seam side down in dish. Spoon tomato mixture over tortillas. Sprinkle with cheese.
• Bake uncovered about 30 minutes or until heated through. Sprinkle with remaining 1 tablespoon cilantro.

SPINACH CHEESE ENCHILADAS

Steps:

• In a large bowl, combine the ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13x9-in. baking dish coated with cooking spray. , In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese. , Bake, uncovered, at 375° for 35 minutes or until heated through.

SPINACH AND MUSHROOM QUESADILLAS

Steps:

• Prepare spinach according to package directions. Drain and pat dry.
• Preheat oven to 350 degrees F (175 degrees C). 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.

SPINACH AND MOZZARELLA QUESADILLAS

Steps:

• Heat oil in a medium skilled over medium heat. Add onions and cook 3 to 4 minutes, stirring occasionally, until softened. Sprinkle in sugar and cook another 10 minutes until onions are browned; do not burn. Stir in the spinach and remove skillet from heat.
• Heat another skilled over medium high heat. Add one tortilla to dry skillet and cook 15 seconds. Sprinkle half the tortilla with 1/2 cup cheese, place 1/4 of the spinach filling on top, add 1/4 of the pepper strips. Fold empty half of the tortilla over the filling and press down with the spatula about 10 seconds.
• Slide quesadilla onto serving plate. Repeat with remaining ingredients.