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, tangy feta, and a rich, creamy white sauce, making them a fun change of pace for your dinner routine. Traditional moussaka is a layer oven-baked casserole traditionally made with vegetables (eggplant is a favorite), cheese, and meat and topped with a béchamel sauce. Our version deconstructs that, instead piling the ingredients in a soft tortilla, and baking them all at once in the oven until crisp. Add more eggplant slices if you would like a thicker quesadilla. You can also swap in lean ground chicken or turkey for the beef.
Ingredients
Fat free skim milk
1 cup(s)
Ground nutmeg
¼ tsp
Table salt
¼ tsp
White pepper
¼ tsp
Dry nonfat milk powder (Vitamin A and D fortified)
2 Tbsp
Arrowroot starch (flour)
1 Tbsp
All-purpose flour
2 Tbsp
Fat free skim milk
2 Tbsp
Cooking spray
1 spray(s)
Olive oil
2 tsp
Uncooked eggplant
1 medium, peeled and cut into 16 thin slices
Onion
1 small, chopped
Garlic
1 clove(s), crushed
Uncooked lean ground beef
¾ pound(s)
Canned stewed tomatoes
14½ oz, or diced tomatoes
Red wine
2 fl oz
Fresh parsley
2 Tbsp, fresh, chopped
Ground nutmeg
¼ tsp
Whole-wheat tortilla
8 tortilla(s), medium
Feta cheese
8 tsp, 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 center 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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