Greek Quesadillas

I made these for dinner tonight:

So delicious!  If you’d like to give them a try, just follow the recipe below:

  • 4 whole wheat tortillas
  • 2 C spinach leaves, chopped
  • 1 medium red onion, diced
  • 1 red capsicum {bell pepper}, roasted and chopped
  • 1 pint of cherry tomatoes, roasted with olive oil + salt
  • 1 can black beans, drained and rinsed
  • Shredded Mozzarella cheese {about 1 1/2 C}
  • Crumbled feta cheese {about 2/3 C}
  • Red pepper flakes
  • Olive oil

Brush 1 side of each tortilla with olive oil.  Place oiled side down on a work-space, and layer half of each tortilla with Mozzarella, spinach, onion, black beans, tomatoes, capsicum, feta, and a bit more Mozzarella.  Sprinkle with red pepper flakes.  Fold tortilla over, forming a semi-circle, and cook in a skillet coated with non-stick spray.  Flip after a few minutes, till both sides are golden-brown and cheeses are melted.  Cut each semi-circle into wedges.

Enjoy!

Modified from this recipe.

PS – If you’re thinking that oven-roasted tomatoes and capsicum are too hard, think again!  All you do is take a pint of cherry tomatoes, slice them in half, toss them in 2 – 3 T of olive oil with some sea salt sprinkled on top.  Spread them on a baking sheet and broil for 15 minutes.  For the capsicum, just cut it in half, scoop out the insides, place the halves with cut-sides down and press them flat with your hands.  Brush with olive oil and broil for 15 minutes.  Once finished, peel skins off the capsicum.  If you want, put tomatoes and capsicum on the same baking pan and broil together to save on time!

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6 comments

  1. Laura says:

    Mmm just sent a link to my email to try these sometime! I’d have to say cheese quesadillas are a staple in our home since they’re so easy to make but I can’t wait to try these!! Thanks for sharing the recipe 🙂

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