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Prep
- 35 min
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Total
- 35 min
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Serving
- 4
Mediterranean Quesadillas
Ingredients
- 1 medium red onion, minced
- 90 ml (6 tbsp) vegetable oil
- 1 red pepper, cut into small cubes
- 500 ml (2 cups) chorizo, minced
- 125 ml (½ cup) black olive tapenade
- 8 Greek-style pita breads, 20 cm (8 inches) each
- 500 ml (2 cups) Saputo Feta cheese, crumbled
- 250 ml (1 cup) Saputo Mozzarellissima cheese, shredded
- Freshly ground pepper
- 125 ml (½ cup) flat-leaf parsley, chopped
- Sour cream for garnish
- Tomato sauce for garnish
- Fresh oregano
Directions
- In a pan set over medium heat, sauté the onion, pepper, and chorizo in 30 ml (2 tbsp) of oil for 5 minutes.
- Place 4 pita breads on a clean work surface. Top each pita with the two cheeses. Next, add the chorizo mixture, black olive tapenade, and parsley. Place a second pita bread over top and press down gently.
- In a large non-stick pan set over low heat, toast one quesadilla at a time in 15 ml (1 tbsp) of oil, approximately 3 minutes each side.
- Serve with the sour cream, tomato sauce, and oregano.
