Greek quesadilla recipe for busy families

1 cup (4 ounces) crumbled feta cheese

1 cup (4 ounces) shredded mozzarella cheese

1 small cucumber, peeled and diced, approximately 1 cup

1 large ripe tomato, finely chopped, approximately 1 to 1½ cups

½ cup pitted and chopped kalamata or black olives

8 (8-inch each) flour tortillas

¼ cup hummus

1 cup tzatziki

How to Make It

In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato and olives.

Heat 12-inch a nonstick skillet over medium heat.

Spread a tablespoon of hummus on half of each tortilla. Sprinkle ½ cup cheese mixture on top of hummus on each tortilla.

Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner or spatula.

Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with tzatziki.

Yield: 4 to 8 servings

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