Nut & olive quesadillas
Shredded part-skim mozzarella cheese
Reduced-fat feta cheese
8 medium, finely chopped, pitted (about 2 tablespoons)
2 Tbsp, finely chopped
½ tsp, crushed
¼ tsp, freshly ground
6 small, (6 -inch each)
- To make the filling, combine the mozzarella, feta, olives, walnuts, oregano, and pepper in a medium bowl.
- 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.
- 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.