GRILLED FETA QUESADILLAS
This is a great appetizer, especially when having company over for a barbecue. I had something similar at a Memorial Day party and I tried to recreate the flavor with lower fat ingredients. -Jacqui Correa of Landing, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 wedges.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 198mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
FETA QUESADILLAS
These yummy quesadillas are an interesting blend of Greek and Mexican flavors. They're quick and easy and make a nice appetizer for a BBQ party. Adapted from a Better Homes magazine. You could use 1/2 tsp. dried oregano in place of the fresh but I don't recommend it.
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
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.
GREEK INSPIRED BEEF WITH FETA CHEESE AND VEGETABLES
I invented this as a vehicle for feta cheese. My flatmates were all very impressed when I made it! I'm sure you could substitute chicken for beef if you wanted to. My original plan was to make chicken, but the beef was on special :) Prep time doesn't include overnight marinade.
Provided by Xiney
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine the ingredients for the marinade (lemon juice, black pepper, salt, oregano, basil, garlic. The recipe gave me trouble in posting, sorry) in a plastic zipper lock bag.
- A large"freezer" quality bag is best.
- Add beef to bag, remove as much air as possible.
- Knead the beef between your fingers to encourage tenderness and to jump start the marinading process.
- Refrigerate for 6 hours or overnight.
- Remove beef from marinade, but don't drain it.
- Heat olive oil in frying pan and cook beef thouroughly.
- Remove beef from pan, set aside.
- Use remaining oil to sauté onion.
- Add salt to separate layers slightly.
- Add peppers, cucumbers and tomatoes.
- Re-introduce beef.
- Cook until tomatoes get tender.
- This won't take very long.
- Serve over white rice and garnish with feta cheese and black olives if desired.
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