Greek Quesadillas
(1 vote)
| Yield |  | ||
|---|---|---|---|
| Prep time | 20 minutes | ||
| Recipe Type | Vegetarian |
| 6 | Ounce | yogurt |
| 1 | Tablespoon | dill (chopped fresh ) |
| 1 | Teaspoon | extra virgin olive oil |
| 1 | Teaspoon | lemon juice |
| 1 | Clove | garlic |
| 1 | Cup | feta (crumbled) |
| 1 | Cup | mozzarella (shredded) |
| 1 | Cup | cucumber (peeled) |
| 1 | Cup | tomato (finely chopped) |
| 1 | Cup | kalamata olives (pitted, chopped) |
| 1 | Package | tortillas |
In a small bowl, mix the first 5 ingredients. This is the dipping sauce. Set aside.
In a large bowl, mix feta, mozzarella, cucumber, tomato, olives and salt and pepper to taste.
Heat 12 inch skillet over medium heat until hot. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold half of each tortilla over cheese mixture; gently pressing down with spatula until tortillas are lightly browned and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with dipping sauce.
When the garden veg. is ripe this is a cool summer lunch or dinner!
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Sounds so tasty!
Thank you for adding this recipe. It sounds delicious.
Love these
I love these, so good, easy, and tasty!