Friday, March 8, 2013

Greek Quesadillas

I really love the flavor of these quesadillas!  It's nice because they are something different and they make a great lunch too.  Well, for me anyway... my kids wrinkle up their noses and say "Mom, what are you eating?" and then say "Eww.  Gross" or something to that effect. The original recipe calls for wheat tortillas, but I've used both regular tortillas, even used brown rice tortillas once and everytime they turn out great!

Greek Quesadillas
From Egg Free Bakery, based off recipe by A couple cooks

4 tortillas (white, wheat, rice.. whatever!)

Fresh spinach 
Red onion, thinly sliced 
Jarred roasted red peppers or sundried tomatoes (I've only tried it with sun dried tomatoes, packed in oil or not packed in oil, both work but I like the ones packed in oil)
Black olives, sliced or chopped
Mozzarella cheese, shredded

Heat a frying pan on the stove.  Evenly divide desired amount of spinach, red onion, roasted red peppers or sun dried tomatoes, black olives and mozzarella cheese over half of each tortilla.  Fold empty half over the half with the ingredients.  Cook each quesadilla on ungreased frying pan for a couple minutes each side until nicely toasted and cheese is melted.  Remove to individual serving plates and using a pizza cutter, slice each quesadilla in half. Yield 4.

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