Grilled Mediterranean Quesadillas



4 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package) 1/4 cup reduced-fat cream cheese spread with roasted garlic (from 8-oz container) 2 to 3 plum (Roma) tomatoes, coarsely chopped (1 cup) 1 cup shredded cooked chicken 1 cup shredded mozzarella cheese (4 oz) 1/2 cup crumbled feta cheese (2 oz) 2 tablespoons chopped fresh parsley Cucumber slices, if desired Sliced ripe olives, if desired 1. Heat gas or charcoal grill. Spray 2 (30x18-inch) pieces of heavy-duty foil with cooking spray. For each quesadilla, place 1 tortilla on foil; spread with 2 tablespoons of the cream cheese. Top with half each of the tomatoes, chicken, mozzarella cheese, feta cheese and parsley. Top with another tortilla. 2. Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Place foil packets, seam side up, on grill over medium heat. Cover grill; cook 10 minutes. Turn packets over. Cover grill; cook about 5 minutes longer or until cheese is melted. 3. Cut each quesadilla into 8 wedges. Top with cucumber slices and olives; secure with toothpicks. Find more recipes at www.bettycrocker.com. https://farm3.staticflickr.com/2469/3763192262_f254c2025b.jpg

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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