Greek Quesadillas

Greek Quesadillas is a Mexican recipe that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 270 calories, 12g of protein, and 12g of fat per serving. For $1.17 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Many people made this recipe, and 258 would say it hit the spot. From preparation to the plate, this recipe takes around 31 minutes. It works well as a hor d'oeuvre. It is brought to you by Taste and Tell Blog. A mixture of shredded mozzarella cheese, lemon juice, kalamatan olives, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 65%, this dish is pretty good. Try Greek Quesadillas, Greek Quesadillas, and Greek Quesadillas for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 16 minutes

 

Ingredients:

1 small cucumber, diced (peeled if necessary)

1 cup (4 oz) crumbled feta cheese

8 (8-inch) flour tortillas

1 tablespoon chopped fresh dill

1 clove garlic, finely chopped

½ cup chopped pitted kalamata olives

1 teaspoon lemon juice

1 teaspoon extra-virgin olive oil

⅛ teaspoon pepper

1 (5.3 oz) container plain Greek yogurt

⅛ teaspoon salt

1 cup (4 oz) shredded mozzarella cheese

1 medium tomato, finely chopped (about 1 cup)

Equipment:

bowl

frying pan

Cooking instruction summary:

In a small bowl, combine the yogurt, dill, olive oil, lemon juice and garlic. Cover and refrigerate until needed.In a large bowl, combine the feta cheese, mozzarella cheese, cucumber, tomato and olives. Season with the salt and pepper.Heat a 12-inch skillet over medium heat and spray with nonstick cooking spray. Add about cup of the cheese mixture to half of one of the tortillas and fold over. Continue with the remaining tortillas and filling.Cook the quesadillas, 2 at time, about 2 minutes on each side, or until browned and the filling has melted. Slice the quesadillas and serve with the Garlic Dill Sauce.

 

Step by step:


1. In a small bowl, combine the yogurt, dill, olive oil, lemon juice and garlic. Cover and refrigerate until needed.In a large bowl, combine the feta cheese, mozzarella cheese, cucumber, tomato and olives. Season with the salt and pepper.

2. Heat a 12-inch skillet over medium heat and spray with nonstick cooking spray.

3. Add about cup of the cheese mixture to half of one of the tortillas and fold over. Continue with the remaining tortillas and filling.Cook the quesadillas, 2 at time, about 2 minutes on each side, or until browned and the filling has melted. Slice the quesadillas and serve with the Garlic Dill Sauce.


Nutrition Information:

Quickview
267k Calories
11g Protein
11g Total Fat
29g Carbs
9% Health Score
Limit These
Calories
267k
13%

Fat
11g
18%

  Saturated Fat
5g
32%

Carbohydrates
29g
10%

  Sugar
4g
5%

Cholesterol
24mg
8%

Sodium
772mg
34%

Get Enough Of These
Protein
11g
23%

Selenium
18µg
27%

Phosphorus
229mg
23%

Calcium
226mg
23%

Vitamin B1
0.3mg
20%

Folate
75µg
19%

Vitamin B2
0.29mg
17%

Manganese
0.31mg
15%

Vitamin B12
0.7µg
12%

Iron
2mg
11%

Vitamin B3
2mg
11%

Zinc
1mg
8%

Fiber
1g
7%

Vitamin A
363IU
7%

Vitamin B6
0.14mg
7%

Magnesium
23mg
6%

Potassium
201mg
6%

Vitamin K
5µg
5%

Copper
0.1mg
5%

Vitamin E
0.65mg
4%

Vitamin C
3mg
4%

Vitamin B5
0.37mg
4%

covered percent of daily need
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Related Videos:

Greek-Style Quesadilla Recipe - My Fav Quick Lunch!

 

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The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

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