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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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from Bon Appetit, November 1997 Ingredients:
12 large garlic cloves (unpeeled) |
5 tablespoons olive oil |
1/2 cucumber, peeled, seeded, very thinly sliced |
1/2 small red onion, very thinly sliced |
2 tablespoons red wine vinegar |
1 tablespoon sesame seeds, toasted |
1 teaspoon dried oregano |
4 ounces cream cheese, room temperature |
3 tablespoons black olives, cjopped |
3 tablespoons green olives, chopped |
4 pita bread rounds, 6-inch diameter (cut horizontally in half) |
8 tablespoons monterey jack cheese, grated |
8 tablespoons cheddar cheese, grated |
butter, room temperature |
1 red bell pepper, cut into strips |
Directions:
1. Preheat oven to 350°F
2. Place garlic in small baking dish. Top with 2 tablespoons oil. Bake until tender, about 25 minutes. Cool.
3. Combine cucumber, onion, vinegar, sesame seeds, oregano and 3 tablespoons oil in medium bowl. Let stand 30 minutes.
4. Peel and chop garlic. Place in small bowl. Mix in cream cheese and all olives.
5. Drain cucumber salad. Spread 1/4 of cream cheese mixture on cut side of each of 4 pita halves. Spoon 1/2 cup salad over each.
6. Sprinkle both cheeses atop salad. Cover with remaining 4 pita halves.
7. Heat medium skillet over medium heat. Butter sides of each pita. Working in batches, cook quesadillas in skillet until cheese melts, about 3 minutes per side. Garnish with peppers. Cut into wedges.
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