Greek Quesadillas

All of your favorite Greek flavors in a cheesy tortilla! These Greek Quesadillas are great for lunch or an easy vegetarian dinner.

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If there is one thing I can’t get enough of lately, it’s quesadillas. Honestly, I could write a whole book about them (not gonna happen though) because I think that they are such an easy way to combine so many flavors. Seriously – can you really go wrong when you stuff anything inside two tortillas and cook them??

The biggest drawback? These things are impossible to photograph!! Luckily, it’s a blogging problem and not a real life problem – because I know that all of you aren’t as worried about making picture perfect quesadillas. 🙂

It is no secret by now, also, that I love Greek flavors. I just love the saltiness and the brininess and the freshness of the flavors. After having the Greek Chicken Wrap Recipe that was a total hit, I knew these Greek Quesadillas would go over well, too. And I was right.

First of all – that filling. I could have eaten it alone with a spoon, I loved it so much. Cucumbers, tomatoes and olives are combined with feta and mozzarella and then grilled in a tortilla. To serve alongside the quesadilla is an easy garlic dill sauce for dipping. This meal couldn’t be any easier.

This is a great lunch option, but it also makes a great meatless main for dinner. Or if you are like me, you can have it both for lunch and dinner! 😉

More Quesadilla Recipes

Cuban Quesadillas
Chipotle Beef Quesadilla Recipe
Chicken Quesadilla with Refried Beans

Greek Quesadillas

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 31 minutes minutes

Servings: 8 servings

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All of your favorite Greek flavors in a cheesy tortilla! These Greek Quesadillas are great for lunch or an easy vegetarian dinner.

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Ingredients

Garlic Dill Sauce

• ▢ 1 5.3 oz container plain Greek yogurt
• ▢ 1 tablespoon chopped fresh dill
• ▢ 1 teaspoon extra-virgin olive oil
• ▢ 1 teaspoon lemon juice
• ▢ 1 clove garlic finely chopped

Quesadillas

• ▢ 1 cup 4 oz crumbled feta cheese
• ▢ 1 cup 4 oz shredded mozzarella cheese
• ▢ 1 small cucumber diced (peeled if necessary)
• ▢ 1 medium tomato finely chopped (about 1 cup)
• ▢ 1/2 cup chopped pitted kalamata olives
• ▢ 1/8 teaspoon salt
• ▢ 1/8 teaspoon pepper
• ▢ 8 8-inch flour tortillas

Instructions

• In a small bowl, combine the yogurt, dill, olive oil, lemon juice and garlic. Cover and refrigerate until needed.
• In a large bowl, combine the feta cheese, mozzarella cheese, cucumber, tomato and olives. Season with the salt and pepper.
• Heat a 12-inch skillet over medium heat and spray with nonstick cooking spray. Add about 1/2 cup of the cheese mixture to half of one of the tortillas and fold over. Continue with the remaining tortillas and filling.
• Cook the quesadillas, 2 at time, about 2 minutes on each side, or until browned and the filling has melted. Slice the quesadillas and serve with the Garlic Dill Sauce.

Recipe Notes:

slightly adapted from The Big Book of Weeknight Dinners