Greek Quesadilla

Amounts good for one quesadilla. Easily can be altered to serve more than one.

• 2 carb balance tortillas
• 2 handfuls shredded part skim mozzarella cheese
• 1 small handful feta cheese
• 1 handful spinach leaves
• 2-3 Kalamata olives
• 1 small hanful onions, chopped
• dried oregano
• 2 spoonfuls sun-dried tomato and olive oil bruschetta
• EVOO spray

The bruschetta works well two ways. It can either be used as a nice spread at the bottom of the quesadilla or dolloped on top of the other ingredients at the end. I made one each way and both worked fine.

After the bruschetta base/or as the first ingredient, evenly spread out a layer of the mozzarella on the first tortilla. Add the feta, olives, onions and spinach. If you dollop the bruschetta, add that now. Sprinkle with the oregano. Add a little more mozzarella.

Like my other quesadilla recipes, I used my sandwich maker for the one, so cooking times will vary depending on cooking method. Spray each side of the sandwich maker with the EVOO spray. Add the loaded tortilla. Top with the second, close the lid and cook for about 3 minutes per side.

Adapted from acouplecooks.com