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?