• 8servings
  • 30minutes
  • 240calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)

  2. 1 tablespoon chopped fresh dill weed

  3. 1 teaspoon extra-virgin olive oil

  4. 1 teaspoon lemon juice

  5. 1 clove garlic, finely chopped

  6. 1 cup crumbled feta cheese (4 oz)

  7. 1 cup shredded mozzarella cheese (4 oz)

  8. 1 small cucumber, peeled and diced (1 cup)

  9. 1 large tomato, finely chopped (1 cup)

  10. 1/2 cup chopped pitted kalamata olives

  11. 1/8 teaspoon salt

  12. 1/8 teaspoon pepper

  13. 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)

Instructions Jump to Ingredients ↑

  1. In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.

  2. Heat 12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner.

  3. Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with yogurt mixture.


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