Steak, Feta, and Olive Quesadillas

Name: Steak, Feta, and Olive Quesadillas
Total time: 25 min
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 12 ounces sirloin steak, thinly sliced; 1 cup chopped fresh spinach (about 1 1/2 oz.); 1 ½ ounces 1/3-less-fat cream cheese; 1 ounce feta cheese, crumbled (about 1/4 cup); 12 Castelvetrano olives, chopped; 4 (8-in.) whole-wheat tortillas; ¼ cup plain 2% reduced-fat Greek yogurt

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Total: 25 minutes

Servings: 4

Author : Mark Driskill

Ingredients

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2 tablespoons extra-virgin olive oil, divided12 ounces sirloin steak, thinly sliced1 cup chopped fresh spinach (about 1 1/2 oz.)1 ½ ounces 1/3-less-fat cream cheese1 ounce feta cheese, crumbled (about 1/4 cup)12 Castelvetrano olives, chopped4 (8-in.) whole-wheat tortillas¼ cup plain 2% reduced-fat Greek yogurt

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Instructions

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Step 1

Heat 1 tablespoon oil in a large skillet over medium-high. Add steak; cook 5 minutes or until browned. Add spinach, cream cheese, feta, and olives; cook 2 minutes. Remove steak mixture from pan.

Step 2

Wipe pan clean with paper towels. Spoon about 1/3 cup steak mixture evenly over half of each tortilla. Fold tortillas in half over filling. Add 1 1/2 teaspoons oil to pan. Place 2 quesadillas in pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 quesadillas. Cut each quesadilla into 4 wedges. Serve with yogurt.