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Greek Quesadillas

Betty Crocker Kitchens
Updated Jan 23, 2009
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Quesadillas go Greek with a meatless salad filling. Traditional dill-yogurt sauce makes a tasty topper.

Greek Quesadillas

  • Prep Time 30 min
  • Total 30 min
  • Servings 8
  • Ingredients 13
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Ingredients

Dipping Sauce

  • 2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
  • 1 tablespoon chopped fresh dill weed
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1 clove garlic, finely chopped

Quesadillas

  • 1 cup crumbled feta cheese (4 oz)
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 small cucumber, peeled and diced (1 cup)
  • 1 large tomato, finely chopped (1 cup)
  • 1/2 cup chopped pitted kalamata olives
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)

Instructions

  • Step 
    1
    In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.
  • Step 
    2
    Heat 12-inch nonstick skillet over medium heat. 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.
  • Step 
    3
    Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with yogurt mixture.

Nutrition

240 Calories
10g Total Fat
11g Protein
28g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
5g
25%
Cholesterol
20mg
7%
Sodium
560mg
23%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Sugars
3g
Protein
11g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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