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Nutrition Facts
Serving Size 228 g
(Approx. 5 Servings)
Amount Per Serving
Calories 510 Calories From Fat 300
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 17 g 85%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 1210 mg 50%
Total Carbohydrate 34 g 11%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 27 g
Vitamin A 15% Iron 6%
Vitamin C 6% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Greek-Style Beef Quesadillas
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
5  People

Ingredients

Recipe makes 5 Servings

1/2 hot house cucumbers
1/2 small red onion, thinly sliced
1/4 cup(s) Kraft Greek Vinaigrette Dressing
12 Oz H-E-B Fully Cooked Beef Fajitas
5 pita bread
8 Oz Philadelphia Cream Cheese Spread, regular
4 Oz H-E-B Feta Cheese, crumbled, Mediterranean
1/3 cup(s) shredded mozzarella cheese
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Instructions

1
Cut cucumber lengthwise in half and then crosswise into very thin slices.
2
Toss cucumber with onion and dressing in medium bowl; set aside to allow flavors to blend.
3
Microwave fajitas according to package directions.
4
Split each pita horizontally to form a top and bottom. Lay cut-sides up and spread with cream 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 cheese. Top with remaining pita halves, cut-sides down. Save remaining cucumber mixture to serve with quesadillas.
5
Heat 2 medium non-stick skillets over medium heat. Place 1 quesadilla in each skillet; heat 2 to 3 minutes per side, until bread is toasted and filling is hot. Remove from skillet and heat remaining quesadillas.
6
Cut into wedges; serve with remaining cucumber mixture.

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