Wednesday, January 25, 2012

big fat greek quesadillas

The oufit? A classic one shouldered Halston. The setting? A magical white linen tent on the bewitching sands of Santorini. What are we serving? The most bold and delicious quesadilla that you have ever tasted. Vitamin rich organic vegetables delicately scattered on top of a whole wheat tortilla and toasted to perfection! Enjoy this savory favorite with hummus or spicy red pepper sauce. . . These are getting tagged "husband approved". As the wife of a meat lover, it is hard to pull off a vegetarian meal without complaints. I am satisfied to tell you that he was so overwhelmed with joy from these veggie filled  delights that he didn't make a peep. And the cherry on top?  These babies are just as enjoyable the next day!

Market List
8 whole wheat tortillas {substitute gluten free or wheat free for those with sensitivities}
Fresh organic spinach (about 2 cups) 
One red onion 
Jarred red peppers or sundried tomatoes 
Falafel CrumblesMozzarella cheese, shredded (a handful or so per serving)  {optional}
Feta cheese (a few tablespoons per serving)  {optional}
Fresh Oregano 
Red pepper flakes

Get to Work
1  Chop the spinach. Thinly slice the red onion and red peppers
2  On a plate, place a tortilla. Sprinkle with your desired quantities of spinachred onionred pepper, falafel crumbles, mozzarellafetaoregano, and red pepper flakes. Be careful not to get carried away!
3  Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side (a few minutes per side).
Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, you can keep them warm in a 300°F oven.

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