A classic Mexican quesadilla goes Mediterranean when a blend of cream cheese, feta, Parmesan and black olives is spread between tortillas and grilled.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 cup crumbled feta cheese with garlic and herbs
1/2 cup pitted black olives, sliced
1/2 cup roasted red peppers, chopped
1/4 cup Kraft 100% Parmesan Shredded Cheese
8 small flour tortillas
1 cup plain nonfat Greek-style yogurt
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How do I make it ?
Heat barbecue to low heat.
Combine first 5 ingredients; spread onto 4 tortillas, leaving 1/2-inch border around edge of each.
Cover with remaining tortillas.
Grill 2 min. on each side or crisp and golden brown on both sides. Cut each into 8 wedges. Serve with yogurt.
Kraft Kitchen Tips!
Use Your Electric Griddle
Heat electric griddle to 350°F. Assemble quesadillas as directed. Grill 2 min. on each side or until crisp and golden brown on both sides.
Prepare using kalamata olives.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 3.5 g
Cholesterol 20 mg
Sodium 330 mg
Total carbohydrate 9 g
Dietary fibre 1 g
Sugars 1 g
Protein 6 g
16 servings, 2 wedges (48 g) and 1 Tbsp. (15 mL) yogurt each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.