This is a Mediterranean style quesadilla with a steak, feta, and olive filling and a dollop of cool Greek yogurt on top. Instead of layering the ingredients this quesadilla is made with one filling of steak and vegetables to save time. To prevent them from falling apart, don’t overstuff the tortillas. This recipe is also great for entertaining: Serve the wedges on a platter with a side of yogurt and a “salsa” of chopped cucumber, tomato, red onion, and parsley.
- 12 ounces Highland sirloin steak, thinly sliced, against the grain
- 2 Tablespoons extra-virgin olive oil, divided
- 1 cup chopped fresh spinach (about 1 1/2 oz.)
- 1 1/2 ounces low fat cream cheese
- 1 ounce feta cheese, crumbled (about 1/4 cup)
- 12 Castelvetrano olives, chopped
- 4 (8-in.) whole-wheat tortillas
- 1/4 cup plain 2% reduced-fat Greek yogurt
- Optional; chopped cucumber, tomato, red onion, parsley “salsa”
Heat 1 tablespoon oil in a large skillet over medium-high.
Add sirloin steak, thinly sliced, against the grain, cook turning frequently about 5 minutes or until browned
Add spinach, cream cheese, feta, and olives; cook 2 minutes.
Remove steak mixture from pan.
Wipe pan clean with paper towels.
Spoon about 1/3 cup steak mixture evenly over half of each of the 4 tortillas.
Fold tortillas in half over filling.
Add 1 1/2 teaspoons oil to pan.
Place 2 folded quesadillas in pan; cook 3 minutes on each side or until browned.
Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 quesadillas.
Cut each quesadilla into 4 wedges.
Serve with yogurt.
If desired, also serve with “salsa” made with chopped cucumber, tomato, red onion and parsley