You might think I cook every single day but the truth is I started falling into a takeout rut. The thing with ordering takeout is, 1) it’s kind of addictive because of all the salty options 2) it’s expensive and 3) it packs on the pounds…quick. My problem is that I love salty foods. I’ll pass up on a piece of cake any day but put a bowl of chips and salsa in front of me and I’m a goner. Chips and salsa, even pickles, I just can’t seem to help myself.
I’m working on food recipes that are tasty and satisfy those cravings. Have you ever had a craving and ended up eating a bunch of random stuff because you just don’t feel satisfied? Story of my life. So instead of turning my back on those feelings I decided to welcome it open arms and mouth.
These quesadilla’s are a salty spin on one of my favorite Mexican dishes. The main punch comes from yummy feta. Needless to say, low sodium feta would be ideal for these, and don’t worry they’ll still fit the salty craving bill.
Quesadilla’s are a fun food that everyone loves. Put some cheese between two wraps and heat until that cheese just oozes out the sides. However, feta’s a bit different. It isn’t an easily melted cheese so you have to take your time with this one. You want to toast up your quesadilla’s on a medium to low heat for as long as you can stand, which in my case is about 4 minutes on each side. For some reason, the longer you let it cook, the milder and more desirable the feta becomes. I made a quick batch and it was quite salty but still tasty, while I ate the first batch I allowed a second batch to toast on a lower heat and the second batch was definitely much more tasty. Both deliciously salty from the feta and the briny olives but I favored the slower cooked dilla.
If you’re just impatient and want a good quesadilla in a pinch I would suggest adding chopped tomatoes to the mix. The sweetness and acidity in the tomatoes will let the feta shine through and still be delicious. Basically, you should just make these with or without the tomatoes. The choice is yours but you should make them. Then invite me over and I’ll bring a bottle of wine. Now isn’t that a match made in heaven?
- 4 whole wheat tortilla's
- 7.5 ounces feta (low sodium if available)
- 2 heaping cups of spinach, chopped
- 1 tsp oregano
- ½ sweet onion, diced
- ½ heaping tsp minced garlic
- ½ tsp extra virgin olive oil
- ¼ scant cup chopped olives
- 1 medium heirloom tomato, seeded and diced (optional)
- olive oil spray or nonstick spray available (I used coconut oil spray)
- In a saute pan, heat olive oil and saute onion until translucent. Add spinach and garlic and saute until spinach is wilted.
- In a mixing bowl, add all ingredients except for the tortillas and mix until well incorporated.
- Prepare your quesadilla: lay your tortilla, add a good amount of the feta mixture to the tortilla and top with another tortilla.
- Heat a pan on medium/low heat. Spray with a bit of olive oil spray and play your prepared tortilla on the pan. Cook the quesadilla for about 4-5 minutes on each side or until well toasted and feta begins to melt.
- Remove quesadilla from pan and allow to cool slightly before cutting.