Grilled Quesadillas With Feta, Spinach, and Olive-Lemon Relish

DH and I enjoyed these meatless quesadillas last night for dinner. They come from my Bobby Flay "Boy Gets Grill" cookbook. The relish, I found, has an especially nice lemony zing. I substituted Kalamata olives for the "oil-cured black olives" as that is what I had on hand and I love Kalamata! I served with Mediterranean-Style Orzo Salad With Corn 426403, which we really enjoyed.

• Ready In: 20 mins
• Serves: 4

Ingredients

• For the Relish

• 1⁄2 red onion, thinly sliced
• 3⁄4 cup oil-cured black olive, chopped
• 2  tablespoons  grated lemon zest
• 2  tablespoons red wine vinegar
• 1⁄4 cup extra virgin olive oil
•  salt, to taste
•  fresh ground black pepper, to taste

• For the Quesadillas

• 12 (6 inch)  flour tortillas
• 2  cups white cheddar cheese, grated
• 1  cup  crumbled feta
• 6  ounces  Baby Spinach
•  salt, to taste
•  fresh ground black pepper, to taste
•  olive oil

Directions

1. For the relish: Mix the onion, olives, zest, vinegar and oil together. Season to taste with salt and pepper. (The relish can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature before serving).
2. For the Quesadillas: Heat your grill to medium. Place 8 of the tortillas on a flat work surface. Divide the cheeses and spinach among the tortillas and sprinkle with salt and pepper. Make 4 quesadillas by stacking the filled tortillas by twos, then placing one of the remaining plain tortillas on top. Brush the tops of the quesadillas with olive oil. Carefully place them oiled side down on the grill and cook until golden brown on the bottom, about 2 minutes. Carefully turn the quesadillas over with a large metal spatula, close the grill cover, and continue cooking for 1 to 2 minutes, until the cheese has melted and the tortillas are crisp. Remove the quesadillas from the grill and cut into quarters for serving. Top each quarter with a spoonful of relish. Serve immediately.