Quesadillas are always a great appetizer. This recipe includes feta cheese, kalamata olives, and roasted garlic to create a distinctive Greek flavor. You’ll need tortillas, melting cheese (I used pepperjack), a few cloves of roasted garlic (sliced thinly), crumbled feta, and diced kalamata olives.
Spray your pan with a cooking spray, turn on burner to medium heat, and lay the tortilla in the pan. Before the tortilla gets too hot, use your fingers to slide it around the pan, so the the oil is evenly distributed. Next lay down a layer of your melting cheese, then sprinkle the olives, garlic, and feta over the top. You should cover half the tortilla with your ingredients, leaving the other half free to fold over.
Using a pair of tongs, grab the free edge of the tortilla, and flip it over the the cheesy half to make a semicircular quesadilla. The bottom should be the perfect shade of golden brown, but if it isn’t as thoroughly browned as you’d like, then let it simmer a minute longer, flipping it once to get the other side.
This makes a great snack for 1 person as it’s described above. If you plan to serve Greek Quesadillas as an appetizer for a larger party, then you can modify the recipe as follows:
When laying down the ingredients, cover the entire tortilla (as opposed to half the tortilla). I added cilantro to this one, which was really tasty.
Then cover this cheesy layer with a second tortilla. Flip to brown the top layer.
Transfer to a cutting board. Slice the quesadilla like a pie into 6 even slices and serve.
Tags: appetizer, cheese, greek, quesadilla
May 12, 2009 at 11:46 pm |
you know your stuff lady! just looking at the ingredients, it’s not hard to imagine what the kalamata olive and melted cheese blend will taste like inside a hot crispy tortilla…can’t wait to try it!