Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro Levine
Total Time
25 Mins
Yield
Serves 4 (serving size: 4 wedges and 1 tbsp. yogurt)

We've given the steak quesadilla a Mediterranean spin with feta cheese, olives, and a dollop of creamy Greek yogurt. Meaty, slightly fruity Castelvetrano olives have less sodium than other olives and add a pretty pop of green. If you can't find them, try swapping in rich kalamata olives.

How to Make It

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.

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