Quesadilla Thanks to Mark Yield: 4 servings ½ cup green onions, chopped (include green tops) 5 ounces fresh spinach (approx. 8 cups) 1 Tbsp. olive oil 4 ounces cream cheese, softened ⅓ cup My Brother's Original Salsa 4 flour tortillas (8 inch) at room temperature 4 ounces Monterey Jack or Pepper Jack, shredded In a large skillet, sauté spinach and green onions in olive oil, until spinach begins to wilt. This only takes a few minutes. Stir in cream cheese and My Brother's Original Salsa. Divide into fourths and spread each fourth on half of a flour tortilla. Top with shredded cheese and fold over. Grill in skillet until cheese begins to melt.

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