Moussaka Quesadillas with a Bechamel Cream Sauce

16
Total Time
57 min
Prep
22 min
Cook
35 min
Serves
4
Difficulty
Moderate
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

table salt

¼ tsp

white pepper

¼ tsp

non-fat instant dry powdered milk

2 Tbsp

arrowroot powder

1 Tbsp

all-purpose flour

2 Tbsp

fat free skim milk

2 Tbsp

cooking spray

1 spray(s)

olive oil

2 tsp

uncooked eggplant(s)

1 medium, peeled and cut into 16 thin slices

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 medium 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(s)

8 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.

Notes

Add more eggplant slices if you want a thicker quesadilla. And feel free to swap lean ground ham or turkey for the beef.

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