Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

GREEK-STYLE QUESADILLAS




Source of Recipe


Bon Appétit


List of Ingredients




12 large garlic cloves (unpeeled)
5 tablespoons olive oil

1/2 cucumber, peeled, seeded, very thinly sliced
1/2 small red onion, very thinly sliced
2 tablespoons red wine vinegar
1 tablespoon sesame seeds, toasted
1 teaspoon dried oregano

4 ounces cream cheese, room temperature
3 tablespoons chopped black olives
3 tablespoons chopped green olives

4 6-inch-diameter pita bread rounds, cut horizontally in half
8 tablespoons grated Monterey Jack
8 tablespoons grated cheddar

Butter, room temperature
Red bell pepper strips


Recipe



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.

Serves 6