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Epicurious
November 1997

Greek-Style Quesadillas

Recipe information

  • Yield

    Serves 6

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 chopped black olives

3

tablespoons chopped green olives

4

6-inch-diameter pita bread rounds, cut horizontally in half

8

tablespoons grated Monterey Jack

8

tablespoons grated cheddar

Butter, room temperature

Red bell pepper strips

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Place garlic in small baking dish. Top with 2 tablespoons oil. Bake until tender, about 25 minutes. Cool.

    Step 2

    Combine cucumber, onion, vinegar, sesame seeds, oregano and 3 tablespoons oil in medium bowl. Let stand 30 minutes.

    Step 3

    Peel and chop garlic. Place in small bowl. Mix in cream cheese and all olives.

    Step 4

    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. Sprinkle both cheeses atop salad. Cover with remaining 4 pita halves.

    Step 5

    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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