Products used in this recipe
Greek Quesadilla with Cucumber Tzatziki Avocado
Yield: 8 Servings (1 Quesadilla each)
Yield: 8 Servings (1 Quesadilla each)
A quick and delicious vegetarian lunch option loaded up with spinach and big Greek flavors. Your customers (and kitchen) are sure to love it!
Preparation Instructions:
Step 1
Thaw avocado spread according to package instructions. Thaw spinach according to package instructions and drain.
Step 2
For each portion, lay a tortilla on a work surface. Top with 1 oz. mozzarella, 1 oz. spinach, 1/2 oz. sun-dried tomatoes, 1/2 oz. olives and 1 oz. feta. Finish with another 1 oz. mozzarella and another tortilla. Press firmly and place on a preheated griddle. When bottom is lightly toasted and cheese is beginning to melt, carefully flip quesadilla over and continue cooking on opposite side. When cheese is fully melted, remove from heat and cut into 6 wedges. Serve with 2 oz. avocado spread on the side.
