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    Greek Quesadillas


    Source of Recipe


    Pillsbury

    List of Ingredients




    Dipping Sauce
    1 (6-oz.) container Yoplait® Original Fat Free Plain Yogurt
    1 tablespoon chopped fresh dill
    1 teaspoon extra-virgin olive oil
    1 teaspoon lemon juice
    1 clove garlic, minced
    Quesadillas
    4 oz. (1 cup) crumbled feta cheese
    4 oz. (1 cup) shredded mozzarella cheese
    1 cup diced peeled cucumber (1 small)
    1 cup finely chopped tomato (1 large)
    1/2 cup chopped pitted kalamata olives
    1/8 teaspoon salt
    1/8 teaspoon pepper
    1 (11.5-oz.) pkg. (8 tortillas) Old El Paso® Flour Tortillas for Burritos

    Recipe



    1. In small bowl, mix all dipping sauce ingredients; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.
    2. Heat 12-inch nonstick skillet over medium heat until hot. 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.
    3. Cook quesadillas, 3 at a time, in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, 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.

 

 

 


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