As a busy mom of three who is also running several businesses, I need meals that are quick and easy to make when the kids are already hungry.
One of my kids is currently stuck in a quesadilla phase, so I’m looking for anything that will layer between two flour tortillas. I’ll try any new flavor combination to liven things up in my household!
I like having homemade tzatziki in the fridge for the kids to eat with cucumbers from the garden. (When I’m at a really busy time, I am not above purchasing some.) That creamy, fresh and zesty Greek flavor makes Tzatziki Quesadillas a delicious, quick and easy warm weather meal – here’s my recipe:
Tzatziki Quesadillas
INGREDIENTS
- 1 package 8-inch flour tortillas
- 1 10-oz package frozen chopped spinach, thawed & drained
- 1/2 cup julienned sun-dried tomatoes in olive oil, drained
- 1/2 cup pitted Kalamata olives, chopped
- 1 cup mozzarella cheese, shredded
- 1 1/2 cup feta cheese, crumbled
- 1 Tbsp fresh dill
- 1 Tbsp fresh parsley
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 English cucumber, finely diced
- 2 cloves garlic, pressed
- 1 Tbsp fresh dill, chopped
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 tsp fresh mint, chopped (optional)
- Kosher salt & freshly ground black pepper to taste
- 2 Tbsp olive oil
TO MAKE
In a small bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl. Season with salt and pepper, drizzle with olive oil. Refrigerate for at least 10 minutes.
Warm a pan on the stove with a little olive oil. Add one tortilla to the pan and top with spinach, sun-dried tomatoes, olives and cheeses, and then top with another tortilla. Cook for about 2 minutes per side, or until the cheese melts and the tortilla turns golden brown. To serve, slice into wedges and add tzatziki sauce on top. Enjoy!
