Olive and Goat Cheese Quesadillas
Found In: Appetizer, Vegetarian
| 1 1/2 cups (6 oz.) | Feta cheese, crumbled |
| 1 1/2 cups (6 oz.) | Goat cheese, crumbled |
| 1 1/2 cups (6 oz.) | Mozzarella cheese, shredded |
| 4 oz. (4 oz.) | Cream cheese, softened |
| 2 Tbsp. | Oregano leaves, fresh, minced |
| 2 tsp. | Garlic, minced |
| 1 1/2 cups | Coarsely chopped California Ripe Olives |
| 1 1/2 cups | Spinach, fresh, chopped |
| 12 | Pita bread rounds, cut in half |
| Greek Salsa: |
| 1/2 cup | Mint, fresh, minced |
| 3 cups | Plum tomatoes, fresh, diced |
| 1/2 cup | Scallions, sliced |
| 2 Tbsp. | Rice vinegar |
| 1 tsp. | Sugar |
| To taste | Salt and pepper |
1. Mix feta cheese, goat cheese, mozzarella cheese, cream cheese, oregano and garlic. Stir in olives and spinach. 2. Spread 2 rounded Tbsp. cheese mixture on inside of each pita bread pocket. 3. Place quesadillas on large baking sheet. Bake at 450°F (conventional oven) 3 to 4 minutes or until cheese is melted and quesadilla is toasted. Cut each half into thirds. Serve with Greek Salsa. Directions for Greek Salsa: 1. Combine all ingredients. Yeild: 24 Servings (3 oz.)
