Nut & olive quesadillas

4
4
4
SmartPoints® value per serving
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)

olive(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)

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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