Greek-Style Beef Quesadillas
12 oz. frozen H-E-B Fully Cooked Beef Fajitas
1/2 seedless or hothouse cucumber
1/2 small red onion, thinly sliced
1/4 cup bottled Kraft Greek Vinaigrette Dressing
1 (5 ct.) pkg. handmade pita bread
1 (8 oz.) tub Philadelphia Cream Cheese Spread, regular or roasted garlic
4 oz. feta cheese crumbles, Mediterranean
1/3 cup fancy shredded mozzarella cheese
Cut cucumber lengthwise in half and then crosswise into very thin slices. Toss cucumber wi
th onion and dressing in a medium bowl; set aside to allow flavors to blend.
Microwave fajitas according to package directions.
Split each pita horizontally to form a top and bottom. Lay cut-sides up and spread with cr
eam cheese. Arrange fajita slices over 5 halves, evenly divided; sprinkle with feta cheese
. Layer cucumber and onion over feta and sprinkle each pita with 1 tablespoon mozzarella c
heese. Top with remaining pita halves, cut-sides down. Save remaining cucumber mixture to
serve with quesadillas.
Heat 2 medium non-stick skillets over Medium heat. Place 1 quesadilla in each skillet; hea
t 2 to 3 minutes per side, until bread is toasted and filling is hot. Remove from skillet
and heat remaining quesadillas. Cut into wedges; serve with remaining cucumber mixture and
garnish with yogurt, if desired
No Nutritional Information Available