Recipe: Greek Quesadillas with Dill-Yogurt Dipping Sauce

GREEK QUESADILLAS

"Quesadillas go Greek with a meatless filling. Traditional dill-yogurt sauce makes a tasty topper."

FOR THE DIPPING SAUCE:
2/3 cup fat free plain yogurt (from 2-lb container)
1 tablespoon chopped fresh dill weed (or 1 teaspoon dried dill weed)
1 teaspoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, finely chopped
FOR THE QUESADILLAS:
1 cup crumbled feta cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1 small cucumber, peeled and diced (1 cup)
1 large tomato, finely chopped (1 cup)
1/2 cup chopped pitted Kalamata olives
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 (11 oz) package flour tortillas for burritos (8 tortillas; 8 inch)

In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set aside.

In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.

Heat (12-inch) nonstick skillet over medium heat. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner.

Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with yogurt mixture.

Makes 8 servings (1 quesadilla and 1 1/2 Tbsp sauce each)
Adapted from source: Award-Winning Recipe, Jennifer McCusker-Orth, Kingsport, TN, Pillsbury Bake-Off Contest 41, 2004