Ingredients Jump to Instructions ↓

  1. 3 ounces fat-free cream cheese

  2. 1/2 cup shredded reduced-fat Mexican cheese blend

  3. 1/3 cup crumbled feta cheese

  4. 1/2 teaspoon dried oregano

  5. 4 flour tortillas (6 inches), warmed

  6. 1/4 cup chopped pitted ripe olives

  7. 2 tablespoons diced pimientos

  8. 1 green onion, chopped

Instructions Jump to Ingredients ↑

  1. 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. Using long-handled tongs, moisten a paper towel with cooking oil and 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. Yield: 12 wedges.


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