Zesty Tzatziki Quesadillas

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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!  

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