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Quesadillas al Greco

  • 25 m
  • 25 m
EatingWell Test Kitchen
“Surprise your taste buds with this Greek twist on the Mexican staple.”


    • 1 teaspoon canola oil
    • 3 ounces lean ground beef, ( ⅓ cup)
    • 3 cloves garlic, finely chopped
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon dried oregano
    • 3 tablespoons water
    • 1 tablespoon tomato paste
    • Freshly ground pepper to taste
    • 4 8-inch tortillas, preferably whole-wheat
    • ⅓ cup crumbled feta cheese, (2 ounces)


  • 1 Heat oil in a small nonstick skillet over medium heat. Add beef, garlic, cinnamon and oregano; cook, stirring, until the beef is no longer pink, about 1 minute. Transfer to a plate lined with paper towels to drain off fat; return the meat to the skillet. Stir in water and tomato paste; cook until thickened, about 1 minute. Season with pepper.
  • 2 Spread the meat on tortillas, dot with feta and fold each tortilla in half.
  • 3 Heat a large dry skillet over medium-high heat. Place two of the filled tortillas in the skillet and toast until heated through, about 1 minute per side. Repeat with the remaining filled tortillas. Cut each one into 4 wedges and serve hot.
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