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Greek Quesadillas
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Prep Time:
30 minutes
Total Time:
30 minutes
Greek-style vegetarian quesadillas with a refreshing dill yogurt sauce.
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 Count)
Instructions:
  • Combine yogurt, dill weed, oil, lemon juice, and garlic in a small bowl; set aside. In a large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt, and pepper.
  • Preheat a large nonstick skillet over medium heat. Sprinkle half a cup of cheese mixture on one side of each tortilla. Fold the tortillas in half over the cheese, and gently press down with a spatula.
  • Cook 3 quesadillas in a hot skillet for about 2 minutes on each side, gently pressing down with a pancake turner until the tortillas are light brown and crisp and the cheese is melted. Place on a cutting board, cut each quesadilla in half, and serve warm with yogurt mixture.

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