Greek Quesadillas Recipes

GREEK QUESADILLAS

Greek Quesadillas image

Quesadillas go Greek with a meatless salad filling. Traditional dill-yogurt sauce makes a tasty topper.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 tablespoon chopped fresh dill weed
1 teaspoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, finely chopped
1 cup crumbled feta cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1 small cucumber, peeled and diced (1 cup)
1 large tomato, finely chopped (1 cup)
1/2 cup chopped pitted kalamata olives
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)

Steps:

In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.
Heat 12-inch nonstick skillet over medium heat. 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.
Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with yogurt mixture.

Nutrition Facts : Calories 240, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 3 g

GREEK QUESADILLAS

Greek Quesadillas image

These are a delightful variation on the Mexican classic with just the right Greek touch. Quick and easy to prepare, they make the perfect appetizer or snack.

Provided by PalatablePastime

Categories Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 small onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1 (7 ounce) package fresh baby spinach leaves
4 ounces feta cheese, crumbled
1 (3 ounce) package cream cheese, softened
1/2 cup ricotta cheese
1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
32 inches flour tortillas
4 -8 teaspoons butter
salsa (optional)

Steps:

Cook onion in the olive oil in a large skillet until tender, 5-6 minutes.
Add the garlic and heat until fragrant.
Add the spinach and cook several minutes until the spinach starts to wilt.
Drain the spinach on paper towels and allow to cool while preparing recipe.
Mix feta cheese with cream cheese, ricotta, lemon juice, ground cumin, salt and pepper until smooth.
Add the spinach to mixture, and stir to combine.
Spoon 1/4 of mixture onto one side of a tortilla, leaving the other side bare.
Do the same with the others.
Heat 1-2 tsp butter in a large clean skillet and place tortilla in it, and when tortilla starts to warm, flip the bare side over onto the filled side using a spatula.
When underside begins to turn golden, flip quesadilla, and brown the other side.
Repeat with remaining tortillas, keeping finished quesadillas warm while you cook.
You may cut the quesadillas into wedges if desired.
Garnish with salsa if you wish.

Nutrition Facts : Calories 457.8, Fat 28.5, SaturatedFat 15.6, Cholesterol 75.9, Sodium 993, Carbohydrate 35.8, Fiber 3.2, Sugar 3.5, Protein 15.7

GREEK-STYLE QUESADILLAS

Greek-Style Quesadillas image

Categories Cheese Olive Vegetable Appetizer Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

12 large garlic cloves (unpeeled)
5 tablespoons olive oil
1/2 cucumber, peeled, seeded, very thinly sliced
1/2 small red onion, very thinly sliced
2 tablespoons red wine vinegar
1 tablespoon sesame seeds, toasted
1 teaspoon dried oregano
4 ounces cream cheese, room temperature
3 tablespoons chopped black olives
3 tablespoons chopped green olives
4 6-inch-diameter pita bread rounds, cut horizontally in half
8 tablespoons grated Monterey Jack
8 tablespoons grated cheddar
Butter, room temperature
Red bell pepper strips

Steps:

Preheat oven to 350°F. Place garlic in small baking dish. Top with 2 tablespoons oil. Bake until tender, about 25 minutes. Cool.
Combine cucumber, onion, vinegar, sesame seeds, oregano and 3 tablespoons oil in medium bowl. Let stand 30 minutes.
Peel and chop garlic. Place in small bowl. Mix in cream cheese and all olives.
Drain cucumber salad. Spread 1/4 of cream cheese mixture on cut side of each of 4 pita halves. Spoon 1/2 cup salad over each. Sprinkle both cheeses atop salad. Cover with remaining 4 pita halves.
Heat medium skillet over medium heat. Butter sides of each pita. Working in batches, cook quesadillas in skillet until cheese melts, about 3 minutes per side. Garnish with peppers. Cut into wedges.

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