All of your favorite Greek flavors in a cheesy tortilla! These Greek Quesadillas are great for lunch or an easy vegetarian dinner.
If there is one thing I can’t get enough of lately, it’s quesadillas. Honestly, I could write a whole book about them (not gonna happen though) because I think that they are such an easy way to combine so many flavors. Seriously – can you really go wrong when you stuff anything inside two tortillas and cook them??
The biggest drawback? These things are impossible to photograph!! Luckily, it’s a blogging problem and not a real life problem – because I know that all of you aren’t as worried about making picture perfect quesadillas. 🙂
It is no secret by now, also, that I love Greek flavors. I just love the saltiness and the brininess and the freshness of the flavors. After having the Greek Chicken Wrap Recipe that was a total hit, I knew these Greek Quesadillas would go over well, too. And I was right.
First of all – that filling. I could have eaten it alone with a spoon, I loved it so much. Cucumbers, tomatoes and olives are combined with feta and mozzarella and then grilled in a tortilla. To serve alongside the quesadilla is an easy garlic dill sauce for dipping. This meal couldn’t be any easier.
This is a great lunch option, but it also makes a great meatless main for dinner. Or if you are like me, you can have it both for lunch and dinner! 😉
- 1 (5.3 oz) container plain Greek yogurt
- 1 tablespoon chopped fresh dill
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon lemon juice
- 1 clove garlic, finely chopped
- 1 cup (4 oz) crumbled feta cheese
- 1 cup (4 oz) shredded mozzarella cheese
- 1 small cucumber, diced (peeled if necessary)
- 1 medium tomato, finely chopped (about 1 cup)
- ½ cup chopped pitted kalamata olives
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 8 (8-inch) flour tortillas
- 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 ½ 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.
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