We first tried a Mexican-Italian quesadilla mash-up with pizzadillas—quesadillas with melty mozzarella and a marinara dipping sauce. Now we head to the Mediterranean with a steak, feta, and olive quesadilla filling and a dollop of cool Greek yogurt on top. Instead of layering meat, vegetables, and cheese inside the tortilla, we make one filling of steak and vegetables to save time. Be careful not to overstuff the tortillas or they may fall apart in the pan. This recipe is also great for entertaining: Serve the wedges on a platter with a side of yogurt and a “salsa” of chopped cucumber, tomato, red onion, and parsley.
2 tablespoons extra-virgin olive oil, divided
12 ounces sirloin steak, thinly sliced
1 cup chopped fresh spinach (about 1 1/2 oz.)
1 1/2 ounces 1/3-less-fat cream cheese
1 ounce feta cheese, crumbled (about 1/4 cup)
12 Castelvetrano olives, chopped
4 (8-in.) whole-wheat tortillas
1/4 cup plain 2% reduced-fat Greek yogurt
Est. added sugars g
How to Make It
Heat 1 tablespoon oil in a large skillet over medium-high. Add steak; cook 5 minutes or until browned. Add spinach, cream cheese, feta, and olives; cook 2 minutes. Remove steak mixture from pan.
Wipe pan clean with paper towels. Spoon about 1/3 cup steak mixture evenly over half of each tortilla. Fold tortillas in half over filling. Add 1 1/2 teaspoons oil to pan. Place 2 quesadillas in pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 quesadillas. Cut each quesadilla into 4 wedges. Serve with yogurt.