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Prep 30min
Total30min
Servings8
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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 Count)
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Steps
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.
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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.
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