Recipe: Greek-style Quesadillas

What’s For Dinner?!

I don’t know about you, but when the temperatures start rising and the sound of yard work and kids playing can be heard throughout the neighborhood, I love the outdoors all the more.

The other day, I heard an ice cream truck rolling down the street and felt that familiar childhood heart-racing that occurs as you frantically search around the house for spare change so you can chase the truck down and purchase your favorite cold treat goodie! For readers who live in warm climates year round, you may not be able to relate to the refreshing burst of energy and excitement that comes with the changing seasons, however I’m sure you can relate to the beauty of warm sun and cool breezes all the same.

Many of my readers also follow me on Twitter, and may be quite familiar with my love of cooking, good drinks, and good friends. I love to entertain, and although my partner and I don’t have last names like Trump and Hilton, we still throw one helluva party and do our best to keep our friend’s bellies full.

This Friday’s recipe comes to us compliments of Better Homes & Gardens, actually. I found it in one of their recent issues of Quick Recipes, and I can swear to you that it was love at first sight. I plan on cooking these this weekend, but can avow that it looks damned easy and crazy delicious. See for yourself:

Greek-Style Quesadillas

ingredients
Nonstick cooking spray
4 7- to 8-inch whole wheat flour tortillas
1 cup coarsely shredded purchased roasted chicken
1/2 cup feta cheese
1/4 cup thinly sliced red onion
1/4 cup chopped cucumber
1/4 cup grape tomatoes, halved lengthwise
1/4 cup kalamata olives, halved
2 tablespoons whole flat leaf (Italian) parsley leaves
1 tablespoon whole fresh oregano leaves
1/4 cup bottled Greek vinaigrette salad dressing

directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.

2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.

It’s cheap, it’s easy, it’s quick! Already it’s scoring high points in my kitchen. Now to actually complete the recipe … I’ll Tweet tomorrow to let you know how it went

Party Responsibly