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Sunday, November 4, 2012

Greek QuesadillasMakes 4Inspired by Better Homes and Gardens
Notes: Feel free to use whatever quantities desired of the ingredients below, and substitute or omit ingredients according to your own preferences!
What You Need8 whole wheat tortillas
Fresh spinach (about 2 cups)
One red onion
Jarred red peppers or sundried tomatoes
Black olives
Mozzarella cheese, shredded (a handful or so per serving)
Feta cheese (a few tablespoons per serving)
Oregano (dried or fresh)
Red pepper flakes (optional)
What To Do
1  Chiffonade the spinach. Thinly slice the red onionred peppers, and black olives.
2  On a plate, place a tortilla. Sprinkle with your desired quantities of spinachred onionred pepperblack olivesmozzarellafetaoregano, and red pepper flakes (if using). Be careful not to overload.
3  Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side (a few minutes per side).
Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, you can keep them warm in a 300°F oven.


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