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Greek Quesadillas Recipe

Prep 30 min | Total 30 min | Servings 8

 Greek Quesadillas

Quesadillas go Greek with a meatless salad filling. Traditional dill-yogurt sauce makes a tasty topper.


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


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 tortillas; 8 inch) Save $


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.

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.

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.

Expert Tips

Pick up a pack of flavored flour tortillas, then make exciting new flavors and colors of quesadillas.

One teaspoon of dried dill weed can be used for the fresh dill weed.

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