Greek Quesadillas

 

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)

• 1 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.
• 2 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.
• 3 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.