Best Greek Style Quesadillas Recipe 455 Recipes

Greek Style Quesadillas Recipe - (4.5/5) image

Provided by Valarie

Number Of Ingredients 11

Nonstick cooking spray
4 eight inches whole wheat flour 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
1/4 cup grape tomatoes, halved lengthwise
1/4 cup kalamata olives, halved
2 tablespoons whole flat leaf (Italian) parsley leaves
1 tablespoon whole fresh oregano leaves
1/4 cup bottled Greek vinaigrette salad dressing

Steps:

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. 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. Makes 4 servings.

Greek Quesadillas image

Provided by PalatablePastime

Categories Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 small onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1 (7 ounce) package fresh baby spinach leaves
4 ounces feta cheese, crumbled
1 (3 ounce) package cream cheese, softened
1/2 cup ricotta cheese
1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
32 inches flour tortillas
4 -8 teaspoons butter
salsa (optional)

Steps:

Cook onion in the olive oil in a large skillet until tender, 5-6 minutes.
Add the garlic and heat until fragrant.
Add the spinach and cook several minutes until the spinach starts to wilt.
Drain the spinach on paper towels and allow to cool while preparing recipe.
Mix feta cheese with cream cheese, ricotta, lemon juice, ground cumin, salt and pepper until smooth.
Add the spinach to mixture, and stir to combine.
Spoon 1/4 of mixture onto one side of a tortilla, leaving the other side bare.
Do the same with the others.
Heat 1-2 tsp butter in a large clean skillet and place tortilla in it, and when tortilla starts to warm, flip the bare side over onto the filled side using a spatula.
When underside begins to turn golden, flip quesadilla, and brown the other side.
Repeat with remaining tortillas, keeping finished quesadillas warm while you cook.
You may cut the quesadillas into wedges if desired.
Garnish with salsa if you wish.

Nutrition Facts : Calories 457.8, Fat 28.5, SaturatedFat 15.6, Cholesterol 75.9, Sodium 993, Carbohydrate 35.8, Fiber 3.2, Sugar 3.5, Protein 15.7

Greek-Style Quesadillas image

Yield Serves 6

Number Of Ingredients 15

12 large garlic cloves (unpeeled)
5 tablespoons olive oil
1/2 cucumber, peeled, seeded, very thinly sliced
1/2 small red onion, very thinly sliced
2 tablespoons red wine vinegar
1 tablespoon sesame seeds, toasted
1 teaspoon dried oregano
4 ounces cream cheese, room temperature
3 tablespoons chopped black olives
3 tablespoons chopped green olives
4 6-inch-diameter pita bread rounds, cut horizontally in half
8 tablespoons grated Monterey Jack
8 tablespoons grated cheddar
Butter, room temperature
Red bell pepper strips

Steps:

Preheat oven to 350°F. Place garlic in small baking dish. Top with 2 tablespoons oil. Bake until tender, about 25 minutes. Cool.
Combine cucumber, onion, vinegar, sesame seeds, oregano and 3 tablespoons oil in medium bowl. Let stand 30 minutes.
Peel and chop garlic. Place in small bowl. Mix in cream cheese and all olives.
Drain cucumber salad. Spread 1/4 of cream cheese mixture on cut side of each of 4 pita halves. Spoon 1/2 cup salad over each. Sprinkle both cheeses atop salad. Cover with remaining 4 pita halves.
Heat medium skillet over medium heat. Butter sides of each pita. Working in batches, cook quesadillas in skillet until cheese melts, about 3 minutes per side. Garnish with peppers. Cut into wedges.