Moussaka Quesadillas with a Bechamel Cream Sauce
11
Points®
Total time: 57 min • Prep: 22 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
These Greek-inspired quesadillas are brimming with pan-fried eggplant, seasoned ground beef, feta and a rich, creamy white sauce. Opa!
Ingredients
Fat-free skim milk
1 cup(s)
Ground nutmeg
¼ tsp(s)
Table salt
¼ tsp(s)
White pepper
¼ tsp(s)
Non-fat instant dry powdered milk
2 tbsp(s)
Arrowroot powder
1 tbsp(s)
All-purpose flour
2 tbsp(s)
Fat-free skim milk
2 tbsp(s)
Olive oil
2 tsp(s)
Uncooked eggplant
1 medium, peeled and cut into 16 thin slices
Onion
1 small, chopped
Garlic
1 clove(s), large, crushed
Uncooked 95% lean ground beef
12 oz
Canned stewed tomatoes
14½ oz, or diced tomatoes
Red wine
2 fl oz
Fresh parsley
2 tbsp(s), fresh, chopped
Ground nutmeg
¼ tsp(s)
Whole wheat tortilla
8 medium
Feta cheese
8 tsp(s), crumbled
Instructions
1
To make sauce, combine 1 cup of skim milk, 1/4 teaspoon of nutmeg, salt and pepper in a small saucepan; bring to a boil and cook about 1 minute.
2
Meanwhile, combine dry milk, arrowroot, flour and remaining 2 tablespoons of skim milk in a small measuring cup; stir to form a smooth paste.
3
Add dry milk-paste mixture to boiled milk and stir over medium heat until mixture boils and thickens; cover and set aside.
4
To make filling, coat a large skillet with cooking spray. Add oil to skillet and heat over medium-high heat until sizzling. Add eggplant slices and cook until lightly browned, flipping once, about 5 minutes; remove eggplant and set aside.
5
Add onion and garlic to hot skillet; stir-fry for about 5 minutes. Add beef and cook until well-browned, stirring often, about 10 minutes. Drain any excess oil or liquid from skillet and then add tomatoes, wine, parsley and remaining 1/4 teaspoon of nutmeg; stir-fry about 3 minutes more.
6
Place tortillas on a large baking sheet (or 2 sheets, if necessary). Place about 2 eggplant slices, 1/4 cup of beef mixture, 2 tablespoons of cream sauce and 1 teaspoon of feta cheese down the centre of each tortilla; fold each tortilla over in half.
7
Bake quesadillas until golden brown and cheese melts, about 10 minutes. Yields 2 filled tortillas per serving.
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