Stop numero dos: Greece, or well Greek-style quesadillas. I saw this recipe in Better Homes & Gardens, Quick and Easy Recipes. I was in need of a quick recipe tonight since my boss was coming over to discuss my “career path”. For once, a recipe that said “quick & easy” was really quick, easy and packed full of flavor. If your in need for an easy dinner and don’t really want a salad opt for greek-style quesadillas!
Greek-Style Quesadillas
4 servings
Ingredients
- Nonstick cooking spray
- 4 7- to 8-inch whole wheat tortillas
- 1 cup coarsely shredded purchased roasted chicken
- 1/2 cup feta cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cucumber (I thinly sliced mine instead)
- 1/4 cup grape tomatoes, halved lengthwise
- 1/4 cup (sliced) kalamata olives
- 2 tablespoons whole flat leaf (Italian) parsley leaves (I omitted this ingredient)
- 1 tablespoon whole fresh oregano leaves (I used dried, what I had on hand)
- 1/4 cup bottled Greek vinaigrette salad dressing (I used Marie’s)
Directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges.
Recipe Courtesy of: Better Homes & Gardens (www.bhg.com)
Leave a Reply