Posted by: Mai at Recipes From Friends
Thu, 20 Jan 2005, at 6:40 a.m.
1 6-ounce container Yoplait® Original Fat Free Plain Yogurt
1 tablespoon chopped fresh dill
1 teaspoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
1 cup (4 ounces) crumble Feta cheese
1 cup (4 ounces) shredded Mozzarella cheese
1 cup diced peeled cucumber (1 small)
1 cup finely chopped tomato (1 large)
1/2 cup chopped pitted kalamata olives
1/8 teaspoon salt
1/8 teaspoon pepper
1 11.5-ounce package (8 tortillas) Old El Paso® Flour Tortillas for Burritos
In a small bowl, mix all dipping sauce ingredients; set aside. In a large bowl,
mix Feta cheese, Mozzarella cheese, cucumber, tomato, olives, salt and pepper.
Heat a 12-inch nonstick skillet over medium heat until hot. Sprinkle 1/2 cup
cheese mixture onto half of each tortilla. Fold un-topped half of each tortilla
over cheese mixture; gently press down with pancake turner.
Cook quesadillas, 3 at a time, in hot skillet about 2 minutes on each side,
gently pressing down with pancake turner, until tortillas are lightly browned
and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut
each quesadilla in half. Serve warm with dipping sauce.