These yummy quesadillas are an interesting blend of Greek and Mexican flavors. They're quick and easy and make a nice appetizer for a BBQ party. Adapted from a Better Homes magazine. You could use 1/2 tsp. dried oregano in place of the fresh but I don't recommend it.
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the cream cheese, Monterey Jack cheese, feta cheese and oregano.
- Spread 1/4 of the filling onto one half of each tortilla; top with olives, pimiento and green onion; fold plain side over filling; press gently to seal edges.
- Grill filled tortillas on the rack of an uncovered grill directly over medium heat for 1-2 minutes on each side or till golden brown and heated through.
- Cut each quesadilla into three wedges and serve warm.
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