A quick and easy lunch option - Greek quesadillas, filled with black olives, tomatoes, feta cheese, and lots more!
Servings: 2 people
- 2 large flour tortillas
- 1/2 small red onion, finely diced
- 6 cherry tomatoes, roughly chopped
- 1 tbsp roughly crumbled feta cheese
- 1 tbsp sliced black olives
- Few sprigs fresh parsley, roughly chopped
- 50 g cheddar cheese, grated (~ 1/2 cup when grated)
- 2 tbsp tzatziki, to serve (optional)
Place a flour tortilla in a large frying pan, and add the chopped onion, tomatoes, feta, olives, and parsley. Sprinkle over the grated cheddar, and top with the second tortilla. Press down gently to compact the quesadilla slightly.
Place the pan over a medium heat, and cook for a few minutes, until the underside is golden brown, and the cheese inside is starting to melt. Carefully turn the quesadilla over (either using a large, flat spatula, or by turning it out onto a plate, and then sliding it back into the pan). Cook the other side for a few minutes until crispy.
Slide the quesadilla onto a board, and cut into slices with a pizza cutter.
Serve your Greek quesadillas with a dollop of tzatziki, if desired.
Serving: 0.5quesadilla | Calories: 326kcal | Carbohydrates: 36.9g | Protein: 12.9g | Fat: 14.3g | Saturated Fat: 7.6g | Cholesterol: 30mg | Sodium: 803mg | Potassium: 184mg | Fiber: 2.5g | Sugar: 4.5g | Calcium: 250mg | Iron: 2.3mg