Quesadillas With Chilies and Olives

Total Time
40mins
Prep 30 mins
Cook 10 mins

This is perfect for a lighter lunch served with fresh green salad or as a finger food at any party.

Ingredients Nutrition

Directions

  1. Put cleaned and chopped chilies, mozzarella, feta cheese, olives and coriander into a food processor until you get a creamy texture.
  2. Put 4 tortillas onto a baking tray and divide the cheese spread evenly onto them.
  3. Put the other 4 tortillas onto them.
  4. Blend paprika powder and olive oil and sprinkle over the tortillas.
  5. Cover with aluminum foil and bake at 220°C for about 5 minutes.
  6. Cut into 8 slices each.
Most Helpful

5 5

Because DH can't eat cheese & DS wasn't going to be home I made some grilled sandwiches & broccoli salad for a light dinner. While DH & DD ate boring tuna, I dined on these delicious quesadillas! :) I had everything on hand, with just a small deviation. I used green olives stuffed with jalapeno peppers instead of green olives & chili peppers & I cut the recipe down to make just two quesadillas (but only made one & stuffed it), then used the panini press to cook it instead of the oven. I loved the blend of flavors. The cilantro (coriander leaves) & olives were very refreshing & balanced the cheeses quite nicely. Thanks for sharing, Iceland! :) Made for Ramadan tag game.