Greekquesadillas Recipes
GREEK QUESADILLAS
Quesadillas go Greek with a meatless salad filling. Traditional dill-yogurt sauce makes a tasty topper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 240, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 3 g
GREEK QUESADILLAS
These are a delightful variation on the Mexican classic with just the right Greek touch. Quick and easy to prepare, they make the perfect appetizer or snack.
Provided by PalatablePastime
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook onion in the olive oil in a large skillet until tender, 5-6 minutes.
- Add the garlic and heat until fragrant.
- Add the spinach and cook several minutes until the spinach starts to wilt.
- Drain the spinach on paper towels and allow to cool while preparing recipe.
- Mix feta cheese with cream cheese, ricotta, lemon juice, ground cumin, salt and pepper until smooth.
- Add the spinach to mixture, and stir to combine.
- Spoon 1/4 of mixture onto one side of a tortilla, leaving the other side bare.
- Do the same with the others.
- Heat 1-2 tsp butter in a large clean skillet and place tortilla in it, and when tortilla starts to warm, flip the bare side over onto the filled side using a spatula.
- When underside begins to turn golden, flip quesadilla, and brown the other side.
- Repeat with remaining tortillas, keeping finished quesadillas warm while you cook.
- You may cut the quesadillas into wedges if desired.
- Garnish with salsa if you wish.
Nutrition Facts : Calories 457.8, Fat 28.5, SaturatedFat 15.6, Cholesterol 75.9, Sodium 993, Carbohydrate 35.8, Fiber 3.2, Sugar 3.5, Protein 15.7
GREEK-STYLE QUESADILLAS
Steps:
- Preheat oven to 350°F. Place garlic in small baking dish. Top with 2 tablespoons oil. Bake until tender, about 25 minutes. Cool.
- Combine cucumber, onion, vinegar, sesame seeds, oregano and 3 tablespoons oil in medium bowl. Let stand 30 minutes.
- Peel and chop garlic. Place in small bowl. Mix in cream cheese and all olives.
- Drain cucumber salad. Spread 1/4 of cream cheese mixture on cut side of each of 4 pita halves. Spoon 1/2 cup salad over each. Sprinkle both cheeses atop salad. Cover with remaining 4 pita halves.
- Heat medium skillet over medium heat. Butter sides of each pita. Working in batches, cook quesadillas in skillet until cheese melts, about 3 minutes per side. Garnish with peppers. Cut into wedges.
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GREEK QUESADILLAS - BY THE RECIPES
From bytherecipes.com
- To Make sauce: Add Greek yogurt, cucumber, dill, and lemon juice to a medium bowl, stir to combined. Season with salt, pepper and red pepper flakes.
- Heat olive oil in a large skillet over medium heat. Add one pita half, cut-side up. Top with a handful each of mozzarella and chicken.
- Cook until cheese is melty and bottom pita is golden, about 2 minutes. Carefully flip over and continue to cook for another 2 minutes on the other side.
GREEK QUESADILLAS - A COUPLE COOKS
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- Thinly slice the spinach. Thinly slice the red onion, roasted red peppers and olives. Chop the fresh oregano (if using).
- For each quesadilla, place a tortilla on a plate and evenly spread with 1/4 of the spinach, red onion, roasted red peppers, black olives, mozzarella cheese, feta cheese, and oregano. Sprinkle with a few red pepper flakes (if using).
- Heat a large non-stick skillet* over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side, a few minutes per side.
- Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, keep them warm in a 300°F oven.
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