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Bake-Off® Contest 41, 2004
Kingsport, Tennessee

Greek Quesadillas

These meatless quesadillas are filled with familiar Greek salad ingredients and served with a refreshing yogurt sauce.

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  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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