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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is a great appetizer, especially when having company over for a barbecue. I had something similar at a Memorial Day party and I tried to recreate the flavor with lower fat ingredients. -Jacqui Correa of Landing, New Jersey Ingredients:
3 ounces fat-free cream cheese |
1/2 cup shredded reduced-fat mexican cheese blend |
1/3 cup crumbled feta cheese |
1/2 teaspoon dried oregano |
4 flour tortillas (6 inches), warmed |
1/4 cup chopped pitted ripe olives |
2 tablespoons diced pimientos |
1 green onion, chopped |
Directions:
1. In a small bowl, beat cheeses with oregano until blended. Spread 3 tablespoons of cheese mixture over half of each tortilla; top with olives, pimientos and onion. Fold tortillas over.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill quesadillas, uncovered, over medium heat or broil 4 in. from the heat for 1-2 minutes on each side or until golden brown. Cut each quesadilla into three wedges. Serve warm. Yield: 12 wedges.
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