Greek Quesadillas

Kaki!  What a day.  We got back from Dallas around 2pm today (happy graduation, Ryan and Casey!), and by 3pm we were under a tornado warning.  Sheltered in my bathroom with the door open and the TV weather report blaring.  (Thanks for the updates, KEYE!)  Thankfully, it was only about an hour until we were in the clear.  Phew!

Then it was time to cook up a meal for the week, which happens to be Concert Week.  Given the amount of rehearsals that entails, it called for a meal with a large batch of leftovers, and that preferably can be eaten one-handed*.  And since the weather has been nuts, it had to be made with only what I had on hand.  Quesadillas to the rescue!

I turned to Budget Bytes for inspiration.  Beth’s Hearty Black Bean Quesadillas are change-your-life amazing, but I didn’t have many of the ingredients.  I did have a bunch of herbs from previous recipes, some olives, some pinto beans, some feta… so Greek flavors would be perfect.  After looking over her Mediterranean Quesadillas, Falafel Salad, and Quinoa Tabbouleh for ideas, I got to making!

Greek Quesadillas
Makes 15 quesadillas; 2 quesadillas per serving

Ingredients

  • 2 cans small white beans (I used pinto; navy beans could also work), well drained
  • 1/2 bunch flat-leaf parsley, chopped fine
  • 1/4 bunch cilantro, chopped fine
  • 3 stems basil leaves, chopped fine (optional; I just happened to have some on its last legs that needed to be used up!)
  • 2-3 green onions, sliced fine
  • 1/2 can diced tomatoes with green chiles, well drained
  • heaping 1/3 cup olives (about 18), chopped fine
  • 1/3 cup feta cheese
  • 1 2/3 cups shredded mozzarella
  • 15 taco-sized flour tortillas

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Combine the first nine ingredients (beans through mozzarella) in a large mixing bowl; stir to evenly distribute ingredients.  Fill each tortilla with 1/3 cup filling, then fold over in half.

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To freeze: Lay quesadillas flat on a parchment-lined baking sheet, about six at a time.  Freeze for 20 minutes, then transfer to a freezer bag to freeze completely.

To serve: Heat two quesadillas in a skillet over medium heat (medium-low if frozen).  Flip after 5-7 minutes (up to 10 minutes if frozen), continue to cook another 2 minutes, or until cheese is well melted and tortilla has some color on each side.

To heat up at the office when a skillet is not an option: Microwave frozen quesadillas for 1 minute to mostly defrost. Broil in toaster oven for 7-9 minutes, or until you smell the tortillas taking on some char. Stay close to the toaster oven during this time; no one wants the office manager speed walking to their cube to tell them, “Do you have something in the toaster oven? I think it’s burning…”

*Definitely not in the car, nope.

P.S.  Kaki, Cooper and I made the most amazing lamb meatballs a few weeks ago.  Also with olives and feta.  Phenomenal.

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