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Mediterranean Quesadillas

Yield: 2 servings
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes

Ingredients

  • 2 Mission Carb Balance flour tortillas
  • 1 cup fresh spinach, roughly chopped
  • 1/3 cup sun dried tomatoes, roughly chopped
  • 1/4 cup reduced-fat feta cheese
  • 2 tablespoons red onion, chopped
  • 1/2 cup part-skim mozzarella cheese, shredded

For the tzatziki sauce:

  • 1/2 cup fat-free Greek yogurt
  • 2 tablespoon shredded cucumber
  • 1/2 tablespoon fresh lemon juice
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Add all of the tzatziki ingredients to a small bowl. Mix together, cover, and refrigerate.
  • Add the spinach, sun dried tomatoes, reduced-fat feta cheese, chopped red onions, and part-skim mozzarella cheese to a medium bowl. Stir all of the ingredients together.
  • Lay one tortilla flat on a clean surface. Evenly distribute half of the chopped spinach mixture across one half of the tortilla. Fold the tortilla over to create a half-moon shape. Gently press down on the folded tortilla to help keep the filling in place.
  • Repeat the assembly process for the second tortilla.
  • Preheat a skillet over medium heat. Lightly coat the skillet with non-stick spray.
  • Once the skillet is hot, place the folded quesadilla in the skillet. Cook 3-4 minutes on one side, flip it and cook for an additional 3-4 minutes on the other side.
  • Press down gently on the quesadilla with the spatula as it cooks to help the cheese bind the filling together. Once cooked, transfer to a cutting board and let sit for a minute to allow the cheese to set slightly. Use a sharp knife or pizza cutter to slice them into wedges.