Best 4 Feta Quesadillas Recipes
Feast your taste buds on a culinary journey with feta quesadillas, a delightful fusion of Mediterranean and Mexican flavors. These quesadillas are not your ordinary folded tortillas; they are loaded with creamy feta cheese, tangy sun-dried tomatoes, and fresh spinach, offering a symphony of textures and flavors.
The accompanying recipes cater to various dietary preferences and cooking styles. For those who enjoy a classic quesadilla experience, the traditional recipe features a blend of cheeses, including mozzarella and cheddar, along with juicy bell peppers and onions. If you're seeking a vegetarian delight, the spinach and artichoke quesadilla bursts with flavor from spinach, artichoke hearts, and a hint of garlic.
Craving something spicy? The chorizo and potato quesadilla brings the heat with its zesty chorizo sausage, crispy potatoes, and a touch of chili powder. And for those with dietary restrictions, the gluten-free recipe offers a tasty alternative using almond flour tortillas, ensuring everyone can indulge in this delectable treat.
No matter your preference, these feta quesadillas promise a satisfying and flavorful experience. So, gather your ingredients, heat up your skillet, and embark on a culinary adventure that will leave you craving more.
GRILLED FETA QUESADILLAS
This is a great appetizer, especially when having company over for a barbecue. I had something similar at a Memorial Day party and I tried to recreate the flavor with lower fat ingredients. -Jacqui Correa of Landing, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 wedges.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cheeses with oregano until blended. Spread 3 tablespoons of cheese mixture over half of each tortilla; top with olives, pimientos and onion. Fold tortillas over., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill quesadillas, uncovered, over medium heat or broil 4 in. from the heat for 1-2 minutes on each side or until golden brown. Cut each quesadilla into three wedges. Serve warm.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 198mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
PINTO BEAN AND FETA CHEESE QUESADILLAS
Categories Food Processor Bean Cheese Super Bowl Low Fat Vegetarian Lunch Feta Pan-Fry Healthy Jalapeño Tortillas Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
- Place 1 tortilla on work surface. Spread with 1/4 of bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve.
FETA QUESADILLAS
These yummy quesadillas are an interesting blend of Greek and Mexican flavors. They're quick and easy and make a nice appetizer for a BBQ party. Adapted from a Better Homes magazine. You could use 1/2 tsp. dried oregano in place of the fresh but I don't recommend it.
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the cream cheese, Monterey Jack cheese, feta cheese and oregano.
- Spread 1/4 of the filling onto one half of each tortilla; top with olives, pimiento and green onion; fold plain side over filling; press gently to seal edges.
- Grill filled tortillas on the rack of an uncovered grill directly over medium heat for 1-2 minutes on each side or till golden brown and heated through.
- Cut each quesadilla into three wedges and serve warm.
SUGAR PUMPKIN, FETA, AND CILANTRO QUESADILLAS
Provided by Ross Dobson
Categories Appetizer Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Feta Pumpkin Fall Poker/Game Night Healthy Potluck Cilantro Tortillas Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.
- Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.
- Heat heavy large skillet over mediumhigh heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.
Tips:
- For the best results, use fresh, high-quality ingredients.
- If you don't have a quesadilla maker, you can cook the quesadillas in a large skillet or griddle over medium heat.
- Be careful not to overcook the quesadillas, or the tortillas will become dry and brittle.
- Serve the quesadillas with your favorite toppings, such as sour cream, salsa, guacamole, or pico de gallo.
- For a vegetarian version of the quesadillas, omit the chicken or beef.
- For a vegan version of the quesadillas, use vegan cheese and omit the chicken or beef.
- Quesadillas can be made ahead of time and reheated in the oven or microwave.
Conclusion:
Feta quesadillas are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover chicken or beef. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will love.
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