Greek-Style Quesadillas



A great appetizer or a quick meal!

Greek-Style Quesadillas

4 - 7-inch whole wheat flour tortillas
1/2 cup feta cheese, crumbled
1/4 cup red onion, sliced thinly
1/4 cup cucumber, peeled and chopped
1/4 cup grape tomatoes, sliced lengthwise
1/2 cup black or kalamata olives, sliced
2 tablespoons fresh parsley leaves
1 tablespoon fresh oregano leaves
Greek vinaigrette dressing (see below)
1 cup shredded roasted chicken, optional

Green Vinaigrette Dressing

1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard

Dressing Recipe: Combine all dry ingredients and blend thoroughly with vinegar and oil.  

Recipe
  1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken (if desired), feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
  2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, one or 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 wedges.

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