Greek Quesadillas

Thanks to Pinterest (my newest obsession) I have been discovering all types of new recipes and edible treats to try... where to begin?? Well, one particular idea that immediately made my mouth water was Greek Quesadillas. I love gyros, I love quesadillas, I love finger foods, so why haven't I thought of this before? We have come up with a wonderful version of easy-to-make lamb gyros, so I used that when making my own version of these Greek quesadillas. I think that these would be perfect for entertaining, tailgating, or for a crowd-pleasing appetizer. The best part is that each component can be made ahead of time (the tzatziki is better the next day, anyways) and then assembled and cooked right before serving. Rich and crispy lamb, cool tzatziki, and fresh crunchy vegetables come together for a delicious fusion meal. Yum!

Greek Quesadillas

Makes 4-6

Ingredients:

Tzatziki

1/2 english cucumber

1/2 tbsp. salt

6 oz. greek yogurt

2 oz. crumbled feta

1/2 tsp. garlic powder

Lamb

1 tbsp. olive oil

2 lbs. ground lamb

salt and pepper, to taste

1/2 red onion, minced

1 tsp. dried oregano

4 cloves garlic, minced

2 tbsp. tomato paste

4 tbsp. dry red wine

Assembly

1 tomato, seeded and chopped fine

1/2 red onion, chopped fine

1/2 cucumber, chopped fine

flour tortillas

shredded mozzarella cheese

Make the tzatziki: using a box grater, shred the cucumber on the side with the largest holes. Put cucumber in a strainer over a bowl and sprinkle with the salt. Allow to sit for 10-15 minutes to draw some of the water out of the cucumber. After 10-15 minutes, rinse and squeeze out the cucumber to remove as much liquid as possible. In a small bowl, mix together the cucumber, yogurt, feta, and garlic. Cover and refrigerate until you are ready to eat (the flavors blend really well after a day or so, but it's still really good right after you make it).

Make the lamb: In a large skillet, heat the oil over medium high heat. Add the lamb and stir frequently to break apart the meat. Season with salt and pepper. Continue cooking and stirring for 8-10 minutes or until the lamb is getting brown and crispy, and most of the liquid has evaporated. Add the onions, garlic, and oregano and continue cooking for 5 minutes or until the onions have softened. Add the tomato paste and stir to coat the meat. Add the red wine and continue to cook until all of the liquid has evaporated.

To assemble the quesadillas: Preheat a nonstick pan or panini press. Sprinkle a little mozzarella cheese on 1/2 of a tortilla. Layer some of the lamb on top of the cheese (it depends on the size of the tortilla, but I was able to make 6 quesadillas with the size I used). Sprinkle on some diced cucumber, tomato, and onion, then top with a little more mozzarella cheese for the glue. Fold over the tortilla and cook in a panini press or in a nonstick skillet until golden brown and the cheese is melty. Slice into wedges and serve with the tzatziki for dipping. Enjoy! :o)