Nut & olive quesadillas
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
You may not think of olives as a traditional filling for quesadillas, but they taste great on nachos, so they'll taste great in your quesadillas too and are a perfect complement to earthy chopped walnuts. The melty mozzarella and feta cheese also helps to brings everything together. Bonus: These quesadillas take less than a half hour to make, and if you have a large griddle pan, save time and cook all three quesadillas together.
Ingredients
Shredded part skim mozzarella cheese
¾ cup(s)
Reduced fat feta cheese
½ cup(s)
Olives
8 olive(s), medium, finely chopped, pitted (about 2 tablespoons)
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp, finely chopped
Dried oregano
½ tsp, crushed
Black pepper
¼ tsp, freshly ground
Flour tortilla
6 tortilla(s), small, (6 -inch each)
Instructions
1
To make the filling, combine the mozzarella, feta, olives, walnuts, oregano, and pepper in a medium bowl.
2
Sprinkle the filling evenly on 3 of the tortillas (about 1⁄2 cup on each). Place the remaining 3 tortillas on top and press firmly. Lightly spray both sides of the quesadillas with nonstick spray.
3
Set a medium nonstick skillet over medium-high heat. Add 1 quesadilla and cook until crisp and heated through, about 2 minutes on each side. Repeat with the remaining quesadillas. Cut each quesadilla into eighths, making a total of 24 wedges. Yields 3 wedges per serving.
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