8 whole wheat tortillas
2 cups spinach
1 red onion, sliced
1 (10 oz.) jar roasted red peppers, drained and chopped
1/2 cup chopped sundried tomatoes
1/2 cup sliced black or kalamata olives
2 cups shredded Mozzarella cheese
1/2 cup feta cheese
2 tsp. dried oregano
1/4 tsp. red pepper flakes
Place a tortilla on a plate and evenly spread with 1/4 of spinach, red onion, roasted red peppers, tomatoes, black olives, cheese and oregano. Sprinkle with a few red pepper flakes.
Heat a large non-stick skillet over medium heat. Place stuffed tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side.
Remove tortilla and cut into wedges with a pizza cutter. Repeat to make three more quesadillas.
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