Greek Quesadillas Prep Time: 30 min ; Start to Finish: 30 min Makes: 8 servings (1 quesadilla and 1 1/2 Tbsp sauce each) These meatless quesadillas are filled with familiar Greek salad ingredients and served with a refreshing yogurt sauce. Dipping Sauce1(6-oz.) container Yoplait(r) Original Fat Free Plain Yogurt1tablespoon chopped fresh dill1teaspoon extra-virgin olive oil1teaspoon lemon juice1clove garlic, mincedQuesadillas4oz. (1 cup) crumbled feta cheese4oz. (1 cup) shredded mozzarella cheese1cup diced peeled cucumber (1 small)1cup finely chopped tomato (1 large)1/2cup chopped pitted kalamata olives1/8teaspoon salt1/8teaspoon pepper1(11.5-oz.) pkg. (8 tortillas) Old El Paso(r) Flour Tortillas for Burritos 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. High Altitude (3500-6500 ft) No change.
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