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Photo of Moussaka quesadillas with a bechamel cream sauce by WW

Moussaka quesadillas with a bechamel cream sauce

15
Points®
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, 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

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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