Steak, Feta and Olive Quesadillas Recipe
A Mediterranean twist on a quesadilla. If you can't find Castelvetrano olives, substitute kalamata.
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Cooking tools:
- Skillet
- Stove
- Paper towel
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Plate
Ingredients
- 2 tablespoons olive oil, divided
- 12 ounces sirloin steak, thinly sliced
- 1 1/2 ounces fresh spinach, chopped (1 cup)
- 1 1/2 ounces cream cheese
- 1 ounce feta cheese, crumbles (about 1/4 cup)
- 12 Castelvetrano olives, chopped (may sub kalamata)
- 4 eight-inch whole wheat tortillas
- 1/4 cup plain Greek yogurt
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