Feta Quesadillas

These yummy quesadillas are an interesting blend of Greek and Mexican flavors. They're quick and easy and make a nice appetizer for a BBQ party. Adapted from a Better Homes magazine. You could use 1/2 tsp. dried oregano in place of the fresh but I don't recommend it.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 1  cup  shredded monterey jack cheese
• 1⁄3 cup  crumbled feta cheese
• 2  teaspoons  chopped fresh oregano
• 4  6-inch flour tortillas
• 1⁄3 cup  chopped ripe olives
• 2  tablespoons diced pimentos (I used jarred roasted red pepper)
• 2  tablespoons  thinly sliced green onions

Directions

1. Stir together the cream cheese, Monterey Jack cheese, feta cheese and oregano.
2. Spread 1/4 of the filling onto one half of each tortilla; top with olives, pimiento and green onion; fold plain side over filling; press gently to seal edges.
3. Grill filled tortillas on the rack of an uncovered grill directly over medium heat for 1-2 minutes on each side or till golden brown and heated through.
4. Cut each quesadilla into three wedges and serve warm.