Ingredients
3 ounces fat-free cream cheese1/2 cup shredded reduced-fat Mexican cheese blend1/3 cup crumbled feta cheese1/2 teaspoon dried oregano4 flour tortillas (6 inches), warmed1/4 cup chopped pitted ripe olives2 tablespoons diced pimientos1 green onion, chopped
Preparation
In a small bowl, beat cheeses with oregano until blended. Spread 3 tablespoons of cheese mixture over half of each tortilla; top with olives, pimientos and onion. Fold tortillas over.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill quesadillas, uncovered, over medium heat or broil 4 in. from the heat for 1-2 minutes on each side or until golden brown. Cut each quesadilla into three wedges. Serve warm.
