Greek Style Quesadillas

This was such a simple meal to put together. Leftover chicken, leftover chopped veggies, some feta cheese and whole wheat tortillas was all it took to make a unique and delicious, healthy meal. This is adapted from Better Homes and Gardens and these are great left-over also. Just pop them in the microwave, oven or toaster oven for a few minutes.

Greek Style Quesadillas

4 whole wheat flour tortillas

1 C or 1 chicken breast, cooked and chopped

1/2 C feta cheese

1/2 C bell peppers, chopped (I used red and yellow)

1/2 C cucumber, chopped

1/4 C grape tomatoes, sliced in half

1/4 C kalamata olives, chopped

1 T fresh oregano leaves, chopped

4 T Greek vinaigrette dressing OR tahini paste*

Spray one side of each tortilla with cook spray and place sprayed side down on cutting board or plate. Sprinkle one 1/2 side of the tortilla with chicken, feta cheese, peppers, cucumber, tomatoes, olives and oregano. Drizzle with 1 T of dressing OR spread 1 T of tahini paste on remaining 1/2 of tortilla. Fold tortilla in half and press gently. Fill remaining 3 tortillas the same way.

Heat a large non-stick skillet over medium heat. Cook quesadillas two at a time over medium heat for 4 to 6 minutes or until light brown, turning once. Remove from skillet and place in cutting board. With a pizza cutter or sharp knife, cut each quesadilla into 3 pieces. One serving is 1 quesadilla or 3 cut pieces. (Serves 4).

*I used tahini paste on two of them and Greek dressing on two. I really liked them both, but I probably preferred the ones with tahini. Heck, you could always use both! Or, if you have some hummus in the fridge, that would also be great in these!