Greek Quesadillas with Lemony Tzatziki
 
Prep time
Cook time
Total time
 
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Ingredients
  • Quesadillas:
  • 2 large flour tortillas
  • 1 cup black beans or chickpeas
  • 2 Tbsp sun-dried tomatoes in oil, drained and coarsely chopped
  • ½ tsp dried oregano
  • ¼ cup feta cheese, crumbled
  • .
  • Tzatziki:
  • 500 g plain Greek yogurt
  • 1 large English cucumber, peeled, seeds removed, grated
  • 1 small bunch fresh dill, chopped
  • 2 small garlic cloves, crushed
  • 1 large lemon, juice and zest*
  • ¼ tsp salt
Instructions
  1. Using a potato masher or fork, mash together the black beans, sun-dried tomatoes and oregano until combined. We want a coarse mash, just enough to make a paste but keeping some texture.
  2. Spread bean mixture over one tortilla. Sprinkle with feta cheese. Place second tortilla overtop to create a 'sandwich' and press gently so that the two tortillas stick together.
  3. Peel the cucumber, half it lengthwise, then take a small spoon to scoop out the seeds from each half. This will reduce the water content of your tzatziki and keep it creamy, not runny. Grate both halves of the cucumber and, with your hands, squeeze out the excess water from the cuke. Place grated cucumber in a medium mixing bowl with the rest of the tzatziki ingredients and mix well to combine. Set aside.
  4. Heat a large non-stick pan over medium-high heat- no oil needed for this. Gently place the tortilla in the pan and cook for 2-3 minutes until lightly browned. Using a large spatula, gently flip the tortilla over and brown the other side, cooking for an additional 2-3 minutes. Slide the browned tortilla from the pan, slice into triangles and serve with tzatziki. Extra tzatziki can be stored in the fridge for 3-4 days and used as a dip for more quesadillas, crackers, or veggies.
Notes
* Don't forget the zest, this is important.
Recipe by Port and Fin at https://portandfin.com/greek-quesadillas-with-lemony-tzatziki/