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Greek Quesadillas

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

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( 28 Ratings)

28 Ratings

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4 Stars 43%

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Member Reviews ( 11 )

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Prep Time 30 min
Total Time 30 min
Servings 8

Ingredients

Dipping Sauce

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

Quesadillas

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)

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Directions

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.

EXPERT TIPS

Expert Tips

Pick up a pack of flavored flour tortillas, then make exciting new flavors and colors of quesadillas.

One teaspoon of dried dill weed can be used for the fresh dill weed.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

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; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 6/3/2012 5:56:21 PM REPORT ABUSE jimatlowry said:

Rating:

i plan to do a variation using ground lamb and feta for the stuffing and using the yogurt as a dipping sauce

This reply was: Helpful Inspiring

Posted 2/15/2012 6:43:36 PM REPORT ABUSE CassF said:

Rating:

There was no need to try and make this a quesadilla dish-quite frankly it was weird. The warm cucumber was slimey and gross. I will make this again, though, by putting the ingredients into a pita and serving it cold with a dollup of the yogurt on top. THEN it will be a great dish!

This reply was: Helpful Inspiring