03 August 2011

Greek-Style Quesadillas

Oh, these are good...and it's a Hannah original! A lot of times I find myself going back to the recipes I know, the cookbooks I love, and tweaking concoctions I find on the web. I haven't really invested in my own ability to create things from scratch and really wanted to tap into that this week. While I enjoyed the process of creating new things, the times where it felt like an experiment set me a little bit on edge. I couldn't be satisfied until I sat it in front of John and got his first reaction.  He loved it! Mission accomplished!

For the Greek-style quesadillas I sauteed some veggies and chicken and threw in some feta and mozzarella (told it it together) in the whole wheat pita. I created a delicious roasted red pepper and cilantro aioli for dipping and it all came together so nicely. The aioli also works great as a mayo substitute on sandwiches to give your lunch a little kick.

Greek-Style Quesadillas 
(Makes 4 servings)

2 tbsp olive oil
1 small onion, diced
1 tsp minced garlic
1 red pepper, diced
1 yellow squash, diced
1/2 of a medium zucchini, diced
1/2 cup diced mushrooms
1/2 lb chicken breast, diced
1/2 (14oz) can diced tomatoes, drained
Salt and pepper to taste
4 Whole wheat wraps
1 small container of crumbled feta cheese
1 pkg of shredded mozzerella
Pam spray

In a large skillet, on med-high, heat the olive oil and add onion, garlic, and red pepper. Cook 3-5 minutes until the onions become translucent. Throw in squash, mushrooms, and chicken and saute until cooked through. Add the tomatoes and salt and pepper and toss until the tomatoes are heated through. Pour out excess liquid from pan and reserve veggies and chicken in a bowl. 

Spray a large non-stick skillet with Pam and place on medium heat. Lay on whole wheat wrap in the pan and top on one half with 1/4 of the veggie mixture. Cover with 1/4 cup feta and a small handful of mozzarella. Fold other half of wrap over, and flip to melt the cheese. Once the wrap starts to get brown and crisp, move to a plate and cut.

Roasted Red Pepper and Cilantro Aioli
Makes about 1 cup

1/2 cup mayonnaise
4 tbsp sour cream
4 cloves of garlic
1 tbsp red onion
Dash of salt and pepper
1/4 tsp paprika
1/2 tsp crushed red pepper flakes
1/2 cup chopped roasted red peppers
1/4 cup fresh cilantro (or more to your liking)

Place in a small food processor and blend until smooth and creamy. Serve with quesadillas or on a yummy sandwich....or eat by the spoonful!

Question of the Day:
Is there a recipe that you invented that you're proud to serve up?


  1. This looks awesome!!!
    Anything greek and i'm all over it and i just love you for adding more cheese "to hold it together" you never need to explain the need for more cheese :o)
    I've never made aioli before, yours looks amazing!!!

  2. yummmmm. I love anything with feta cheese :)

  3. Yum!! :) I love quesadillas and *anything* Greek, so this is my idea of a perfect meal. Thanks for sharing!
    I would have to say that my toasted chicken wraps are pretty awesome ;p

  4. Looks so yummy! I am hungry now, please send one to me!!!

  5. Yay for "Hannah originals"! This looks delicious, and I am absolutely going to work it into this week's meal plan (hehe. I all ready carefully added the ingredients to my grocery list!)

    My favorite "Amy Creation" (which I am sure is not an original idea)is a broccoli/pasta/chicken sausage skillet meal that I threw together one evening when we were first married. It's been a classic ever since, and we eat it about once a month :)

  6. Once again, bookmarking your recipe! I love quesadillas so this greek recipe is a must try.

  7. You are certainly busy in the kitchen.

  8. greek + mexican = perfection.
    this looks AMMMMMAZING.

  9. Gnam Gnam!!!
    I like your blog!! Great post! Really!!
    Can you follow each other? I'm following you!


  10. You had me at quesadilla! These look SO good!

  11. This looks restaurant worthy! Actually it looks exactly like a quesadilla that is served up in a place called The Chopped Leaf. Delicious!
    Thank you for sharing!
    My recipe that I invented was actually inspired by a local restaurant that serves a simple flat bread with brie, spinach and slow cooked onions. I decided to create mine over the BBQ and add balsamic vinegar reduction.

    The Wanderfull Traveler

  12. these are so creative! LOVE it...and I love to use my food processor to make dips and spreads too :) so much more fun than anything you can buy when time permits!!

  13. I can't wait to try this! Looks great. I've tried your caramelized apple and pear that I served with my German Pancakes, loved it. I pretty much stuck to the recipe though. I'm excited to work through a couple of your recipes! Will keep you posted :)

  14. I love coming to your blog and seeing the unique recipes that I can try. Your pictures are always so appetizing, and make me actually want to cook, which is really hard! Thanks for sharing!

  15. Oh yum....these look delicious. I love greek food.

  16. Oh my goodness. I definitely have to try this. Now that I have an actually nice kitchen I might feel more motivated to start cooking again.

  17. Oh, yum! I bet I could make an awesome vegan version of these! Thanks for posting, lady!



  18. these look delish, aioli is a favorite

  19. These look SO delicious!!! I love the idea of the roasted red pepper aioli as a mayo substitute. Great idea, plus I have a can of RRP in my fridge that needs to get used up. The Teriyaki Chicken + Noodles that I made (and posted) the other day was pretty much an Amy-original - and the best part was that Josh really liked it and asked for seconds. How rewarding when your loved ones love what you make them - especially when it's your own concoction!!!

  20. This sounds amazing! Just bookmarked it so I can be sure to make it soon!

  21. Super creative! Love all those flavors, and that aioli looks incredible.

  22. Oooo Wow that looks soo amazing!