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greek quesadillas

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

A lovely twist on a Mexican favorite. Source unknown

(1 rating)

Ingredients For greek quesadillas

  • 16 oz. cream cheese, softened
  • 2/3 cup mixed kalamata olives and green olives, chopped
  • 12 garlic cloves, roasted and chopped
  • 2 cucumbers, peeled, seeded and thinly sliced
  • 1 purple onion, thinly sliced
  • 3 1/2 tbsp. red wine vinegar
  • 1 tsp. white pepper
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 6 tbsp. extra virgin olive oil
  • 4 pita bread rounds
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded monterey cheese
  • 4 oz. feta cheese, crumbled
  • 1 tbsp. butter
  • 1 tsp. sesame seeds, toasted, optional

How To Make greek quesadillas

  • 1
    This recipe requires 30 minutes marinating time. Mix the cream cheese, olives and garlic in a bowl and mix until of a spreading consistency. Mix the cucumbers, onion, wine vinegar, white pepper, salt and oregano in a bowl. Taste and adjust seasonings. Add the olive oil to the cucumber mixture and stir until coated. Marinate at room temperature for 30 minutes or longer. Open pita bread rounds by cutting halfway around the edges. Spread cream cheese mixture about 1/4 inch thick on the inside of one side of each pita round. Layer with the marinated cucumber mixture, cheddar cheese, Monterey jack cheese, and feta cheese. Pinch the edges to seal. Lightly butter both sides of the pita rounds. Cook in skillet over medium high heat until cheese melts and the pita rounds are brown on both sides, turning once. Remove to a platter and cut each round into quarters or eighths. Garnish with the sesame seeds. Serve hot. Makes 4 quesadillas Texas Tables

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