Feta Quesadillas Food

GRILLED FETA QUESADILLAS

Steps:

• In a small bowl, beat cheeses with oregano until blended. Spread 3 tablespoons of cheese mixture over half of each tortilla; top with olives, pimientos and onion. Fold tortillas over., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill quesadillas, uncovered, over medium heat or broil 4 in. from the heat for 1-2 minutes on each side or until golden brown. Cut each quesadilla into three wedges. Serve warm.

GREEK QUESADILLAS

Steps:

• Cook onion in the olive oil in a large skillet until tender, 5-6 minutes.
• Add the garlic and heat until fragrant.
• Add the spinach and cook several minutes until the spinach starts to wilt.
• Drain the spinach on paper towels and allow to cool while preparing recipe.
• Mix feta cheese with cream cheese, ricotta, lemon juice, ground cumin, salt and pepper until smooth.
• Add the spinach to mixture, and stir to combine.
• Spoon 1/4 of mixture onto one side of a tortilla, leaving the other side bare.
• Do the same with the others.
• Heat 1-2 tsp butter in a large clean skillet and place tortilla in it, and when tortilla starts to warm, flip the bare side over onto the filled side using a spatula.
• When underside begins to turn golden, flip quesadilla, and brown the other side.
• Repeat with remaining tortillas, keeping finished quesadillas warm while you cook.
• You may cut the quesadillas into wedges if desired.
• Garnish with salsa if you wish.

SPINACH AND FETA QUESADILLAS

Steps:

• Mix the spinach, herbs, green onions, feta, salt and pepper in a bowl.
• Melt a touch of butter in a pan.
• Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
• Sprinkle some cheese on the tortilla followed by the filling and then more cheese and finally the other tortilla.
• Cook until the quesadilla is golden brown on both sides and the cheese is melted. (I placed a plate onto the quesadilla and flipped it from the pan to the plate and then slid it back into the pan.).

PINTO BEAN AND FETA CHEESE QUESADILLAS

Steps:

• Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
• Place 1 tortilla on work surface. Spread with 1/4 of bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve.

FETA QUESADILLAS

Steps:

• Stir together the cream cheese, Monterey Jack cheese, feta cheese and oregano.
• Spread 1/4 of the filling onto one half of each tortilla; top with olives, pimiento and green onion; fold plain side over filling; press gently to seal edges.
• Grill filled tortillas on the rack of an uncovered grill directly over medium heat for 1-2 minutes on each side or till golden brown and heated through.
• Cut each quesadilla into three wedges and serve warm.