https://www.recipefuel.com

Home
Cheese
Grilled Quesadillas With Feta, Spinach

Start Reading Mode

min

0 0

Share
0 Views
Like 0

Ingredients

Adjust Servings:


	1/2 red onion, thinly sliced
	3/4 cup oil-cured black olive, chopped
	2 tablespoons grated lemon zest
	2 tablespoons red wine vinegar
	1/4 cup extra virgin olive oil
	salt, to taste
	fresh ground black pepper, to taste

	12 (6 inch) flour tortillas
	2 cups white cheddar cheese, grated
	1 cup crumbled feta
	6 ounces baby spinach
	salt, to taste
	fresh ground black pepper, to taste

Nutritional information

924.5

Calories

504 g

Calories From Fat

56 g

Total Fat

24.2 g

Saturated Fat

102.7 mg

Cholesterol

1850.2 mg

Sodium

72 g

Carbs

6.2 g

Dietary Fiber

5.2 g

Sugars

33.8 g

Protein

335g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Grilled Quesadillas With Feta, Spinach

Name: Grilled Quesadillas With Feta, Spinach
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: : 1/2; : 3/4; : 2; : 2; : 1/4; : 12; : 2; : 1; : 6

Features:

Cuisine:

American

Super easy meal to throw together. I loved the quesadillas and liked the relish - although the combo was a bit off to me. We ended up happily eating the relish by it's self. lol. I'd love to try playing around with this great quesadillla base - adding more fun vegetables. Will make this again!

40 min
Serves 4
Easy

Ingredients

Directions

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 , Super easy meal to throw together I loved the quesadillas and liked the relish – although the combo was a bit off to me We ended up happily eating the relish by it’s self lol I’d love to try playing around with this great quesadillla base – adding more fun vegetables Will make this again!, This was such a great on-meat meal to have during Lent! Made as written and was a little cautious about the relish since I am not a big fan of raw onions I made the relish about 3 hours prior to serving and the vinegar/oil softened the onion and mixed in and they didn’t have that raw taste Served with recipe#426403 426403 as suggested Made for Photo Tag

Discover ground-breaking new supplements! SHOP & SAVE

Steps

Done

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).

Done

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.