Greek Quesadillas

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

  • 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
  • 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
    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.
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