Feta Quesadillas Recipes

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.

Steps:

• Stir together the cream cheese, Monterey Jack cheese, feta cheese and oregano.
• Spread 1/4 of the filling onto one half of each tortilla; top with olives, pimiento and green onion; fold plain side over filling; press gently to seal edges.
• Grill filled tortillas on the rack of an uncovered grill directly over medium heat for 1-2 minutes on each side or till golden brown and heated through.
• Cut each quesadilla into three wedges and serve warm.

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:

• Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.
• Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.
• Heat heavy large skillet over mediumhigh heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.

Steps:

• Mix the spinach, herbs, green onions, feta, salt and pepper in a bowl.
• Melt a touch of butter in a pan.
• Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
• Sprinkle some cheese on the tortilla followed by the filling and then more cheese and finally the other tortilla.
• Cook until the quesadilla is golden brown on both sides and the cheese is melted. (I placed a plate onto the quesadilla and flipped it from the pan to the plate and then slid it back into the pan.).

Steps:

• In a small mixing bowl, beat cheeses with oregano until blended. Spread 3 tablespoons of cheese mixture over half of each tortilla; top with olives, pimentos (if using)and green onion. Fold tortilla over.
• Coat grill rack with nonstick cooking spray before starting grill. Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown. Cut each quesadilla into three wedges. Serve warm.

Steps:

• Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
• Place 1 tortilla on work surface. Spread with 1/4 of bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve.

Steps:

• Coat a 10-inch skillet coated with cooking spray and heat over medium-high heat. Add shallot and garlic and sauté 1 minute; stir in spinach. Cook until spinach is hot and liquid evaporates, about 3 minutes; remove from heat.
• Add feta and Parmesan cheeses, creamer, beans, pepper and lemon juice to skillet; stir until well-combined.
• Spread 1/2 cup of spinach mixture on half of each tortilla; fold tortillas in half to enclose filling.
• Recoat skillet with cooking spray. Place 2 folded tortillas in skillet and brown over medium heat, about 2 to 3 minutes per side; set aside and cover to keep warm. Repeat with remaining tortillas.
• Cut each tortilla in half to form quarters. Serve with lemon wedges.
• Yields 2 quarters per serving.