GRILLED QUESADILLAS WITH FETA, SPINACH, AND OLIVE-LEMON RELISH
DH and I enjoyed these meatless quesadillas last night for dinner. They come from my Bobby Flay "Boy Gets Grill" cookbook. The relish, I found, has an especially nice lemony zing. I substituted Kalamata olives for the "oil-cured black olives" as that is what I had on hand and I love Kalamata! I served with Recipe #426403 426403, which we really enjoyed.
Provided by Dr. Jenny
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the relish: Mix the onion, olives, zest, vinegar and oil together. Season to taste with salt and pepper. (The relish can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature before serving).
- For the Quesadillas: Heat your grill to medium. Place 8 of the tortillas on a flat work surface. Divide the cheeses and spinach among the tortillas and sprinkle with salt and pepper. Make 4 quesadillas by stacking the filled tortillas by twos, then placing one of the remaining plain tortillas on top. Brush the tops of the quesadillas with olive oil. Carefully place them oiled side down on the grill and cook until golden brown on the bottom, about 2 minutes. Carefully turn the quesadillas over with a large metal spatula, close the grill cover, and continue cooking for 1 to 2 minutes, until the cheese has melted and the tortillas are crisp. Remove the quesadillas from the grill and cut into quarters for serving. Top each quarter with a spoonful of relish. Serve immediately.
Nutrition Facts : Calories 924.5, Fat 56, SaturatedFat 24.2, Cholesterol 102.7, Sodium 1850.2, Carbohydrate 72, Fiber 6.2, Sugar 5.2, Protein 33.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
