Feta Quesadillas From Fast And Healthy Cookbook Recipes

Steps:

• Cream together the cream cheese, garlic powder, and pepper in a small bowl and spread 2 tablespoons of the mixture onto each tortilla.
• Next, scoop two tablespoons each of the feta cheese, red bell pepper, and spinach onto half of each toritilla.
• Fold the tortillas in half.
• Place each in a nonstick skillet to warm. Keep in the oven until ready to eat, but not too long as the tortillas will dry and get too crunchy. Serve with fat free sour cream if you like. Each tortilla has about 180 calories, despite what Recipe Zaar says!

Steps:

• Combine the ingredients for the marinade (lemon juice, black pepper, salt, oregano, basil, garlic. The recipe gave me trouble in posting, sorry) in a plastic zipper lock bag.
• A large"freezer" quality bag is best.
• Add beef to bag, remove as much air as possible.
• Knead the beef between your fingers to encourage tenderness and to jump start the marinading process.
• Refrigerate for 6 hours or overnight.
• Remove beef from marinade, but don't drain it.
• Heat olive oil in frying pan and cook beef thouroughly.
• Remove beef from pan, set aside.
• Use remaining oil to sauté onion.
• Add salt to separate layers slightly.
• Add peppers, cucumbers and tomatoes.
• Re-introduce beef.
• Cook until tomatoes get tender.
• This won't take very long.
• Serve over white rice and garnish with feta cheese and black olives if desired.

Steps:

• Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
• Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
• Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.

Steps:

• In a small bowl, beat cheeses with oregano until blended. Spread 3 tablespoons of cheese mixture over half of each tortilla; top with olives, pimientos and onion. Fold tortillas over., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill quesadillas, uncovered, over medium heat or broil 4 in. from the heat for 1-2 minutes on each side or until golden brown. Cut each quesadilla into three wedges. Serve warm.