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Greek Quesadillas

(11)
  3 reviews
  • 30 min prep time
  • 30 min total time
  • 13 ingredients
  • 8 servings
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These meatless quesadillas are filled with familiar Greek salad ingredients and served with a refreshing yogurt sauce.

Bake-Off® Contest 41, 2004
Jennifer McCusker-Orth
Kingsport, Tennessee

Ingredients

Dipping Sauce

1
(6-oz.) container Yoplait® Original Fat Free Plain Yogurt
1
tablespoon chopped fresh dill
1
teaspoon extra-virgin olive oil
1
teaspoon lemon juice
1
clove garlic, minced

Quesadillas

4
oz. (1 cup) crumbled feta cheese
4
oz. (1 cup) shredded mozzarella cheese
1
cup diced peeled cucumber (1 small)
1
cup finely chopped tomato (1 large)
1/2
cup chopped pitted kalamata olives
1/8
teaspoon salt
1/8
teaspoon pepper
1
(11-oz.) pkg. (8 tortillas) Old El Paso™ Flour Tortillas for Burritos

Steps

  • 1 In small bowl, mix all dipping sauce ingredients; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.
  • 2 Heat 12-inch nonstick skillet over medium heat until hot. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner.
  • 3 Cook quesadillas, 3 at a time, in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are lightly browned and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with dipping sauce.
  • 1 In small bowl, mix all dipping sauce ingredients; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.
  • 2 Heat 12-inch nonstick skillet over medium heat until hot. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner.
  • 3 Cook quesadillas, 3 at a time, in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are lightly browned and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with dipping sauce.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
240
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
5g
25%
Cholesterol
20mg
7%
Sodium
560mg
23%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Sugars
3g
3%
Protein
11g
11%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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