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Katie Austin

Greek Quesadilla

Makes 1 quesadilla!!

2 tortillas (if you want to watch your carbs, the carb balance ones are great!)

1/4 cup Monterey Jack

1.5 tablespoon feta

1/3 cup diced peppers

2 tablespoons diced red onion

1.5 tablespoons diced kalamata olives

The dip: 1 tablespoon sour cream/1 tablespoon tzatziki 

Spices: sprinkle of oregano, garlic powder, and salt (if you have any Dill powder, a sprinkle of it would be great, too!)

Optional: add grilled chicken!

The recipe:

Prep your veggies by dicing peppers, onions, olives. Then take a lightly oiled pan and turn on to medium heat. Add your diced peppers and onions to the heated pan, with salt oregano, garlic powder ( and optional dill powder) to season.

Sauté for a few minutes then remove from pan and set aside. Clean pan so no moisture remains.

Add your first tortilla to the pan and add the Monterey Jack. Once the Monterey Jack has melted a little bit, add your feta.

Get your sautéed veggies that you set aside, and sprinkle evenly on top of the cheese. Add more cheese then follow with your remaining tortilla.

Flip your tortilla so your tortilla can warm up a bit, then remove from heat and plate!

For the dip – combine sour cream and tzatziki.

Enjoy!