Photo of Nut & olive quesadillas by WW

Nut & olive quesadillas

Total Time
25 min
10 min
15 min
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.


Shredded part-skim mozzarella cheese

¾ cup(s)

Reduced-fat feta cheese

½ cup(s)


8 medium, finely chopped, pitted (about 2 tablespoons)

Chopped walnuts

2 Tbsp, finely chopped

Dried oregano

½ tsp, crushed

Black pepper

¼ tsp, freshly ground

Flour tortilla(s)

6 small, (6 -inch each)


  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.