- 1 6 ounce jar roasted red peppers, drained
- 1/4 teaspoon crushed red pepper
- 12 ounces frozen spinach, thawed and squeezed dy
- 1 cup shredded mozzarella
- 4 ounces crumbled feta
- 2 cloves garlic, minced
- 4 large flour tortillas
In food processor, puree first 2 ingredients for dip; season. In large bowl, combine spinach, cheeses and garlic; season. Spoon mixture onto half of each tortilla. Fold tortillas in half and press to close. In large dry skillet, working in two batches, cook quesadillas over medium until golden, 3 minutes per side. Cut each into 4 pieces; serve with dip.