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mediteranean quesadillas by Michelle Grubbs serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A new twist on quesadillas

Ingredients:

el paso flour totillas

1/4 cup

reduced fat cream cheese spread with roasted garlic

plum tomatoes

1 CUP

shredded chicken

1 cup

shredded mozzarella cheese

1/2 cup

crumbled feta cheese

1/2 tblsp

chopped fresh parsley

Directions:

4 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1/4 cup reduced-fat cream cheese spread with roasted garlic (from 8-oz container)
2 to 3 plum (Roma) tomatoes, coarsely chopped (1 cup)
1 cup shredded cooked chicken
1 cup shredded mozzarella cheese (4 oz)
1/2 cup crumbled feta cheese (2 oz)
2 tablespoons chopped fresh parsley
Cucumber slices, if desired
Sliced ripe olives, if desire

Heat gas or charcoal grill. Spray 2 (30x18-inch) pieces of heavy-duty foil with cooking spray. For each quesadilla, place 1 tortilla on foil; spread with 2 tablespoons of the cream cheese. Top with half each of the tomatoes, chicken, mozzarella cheese, feta cheese and parsley. Top with another tortilla.
Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Place foil packets, seam side up, on grill over medium heat. Cover grill; cook 10 minutes. Turn packets over. Cover grill; cook about 5 minutes longer or until cheese is melted.
Cut each quesadilla into 8 wedges. Top with cucumber slices and olives; secure with toothpicks

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Apps/Snacks & Beverages
Ethnic Foods