Grilled Mediterranean Quesadillas

 

4

Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)

1/4

cup reduced-fat cream cheese spread with roasted garlic (from 8-oz container)

2

to 3 plum (Roma) tomatoes, coarsely chopped (1 cup)

1

cup shredded cooked chicken

1

cup shredded mozzarella cheese (4 oz)

1/2

cup crumbled feta cheese (2 oz)

2

tablespoons chopped fresh parsley

Cucumber slices, if desired

Sliced ripe olives, if desired

• 1 Heat gas or charcoal grill. Spray 2 (30x18-inch) pieces of heavy-duty foil with cooking spray. For each quesadilla, place 1 tortilla on foil; spread with 2 tablespoons of the cream cheese. Top with half each of the tomatoes, chicken, mozzarella cheese, feta cheese and parsley. Top with another tortilla.
• 2 Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Place foil packets, seam side up, on grill over medium heat. Cover grill; cook 10 minutes. Turn packets over. Cover grill; cook about 5 minutes longer or until cheese is melted.
• 3 Cut each quesadilla into 8 wedges. Top with cucumber slices and olives; secure with toothpicks.