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Grilled Feta Quesadillas

 Grilled Feta Quesadillas
This is a great appetizer, especially when having company over for a barbecue. I had something similar at a Memorial Day party and I tried to recreate the flavor with lower fat ingredients. -Jacqui Correa of Landing, New Jersey
12 ServingsPrep/Total Time: 20 min.


  • 3 ounces fat-free cream cheese
  • 1/2 cup shredded reduced-fat Mexican cheese blend
  • 1/3 cup crumbled feta cheese
  • 1/2 teaspoon dried oregano
  • 4 flour tortillas (6 inches), warmed
  • 1/4 cup chopped pitted ripe olives
  • 2 tablespoons diced pimientos
  • 1 green onion, chopped


  • In a small bowl, beat cheeses with oregano until blended. Spread 3
  • tablespoons of cheese mixture over half of each tortilla; top with
  • olives, pimientos and onion. Fold tortillas over.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill quesadillas, uncovered, over
  • medium heat or broil 4 in. from the heat for 1-2 minutes on each
  • side or until golden brown. Cut each quesadilla into three wedges.
  • Serve warm. Yield: 12 wedges.
Nutritional Facts: 1 wedge equals 62 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 198 mg sodium, 5 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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Grilled Feta Quesadillas (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer