Recipe information
Yield
Serves 6
Ingredients
12 large garlic cloves (unpeeled)
5 tablespoons olive oil
1/2 cucumber, peeled, seeded, very thinly sliced
1/2 small red onion, very thinly sliced
2 tablespoons red wine vinegar
1 tablespoon sesame seeds, toasted
1 teaspoon dried oregano
4 ounces cream cheese, room temperature
3 tablespoons chopped black olives
3 tablespoons chopped green olives
4 6-inch-diameter pita bread rounds, cut horizontally in half
8 tablespoons grated Monterey Jack
8 tablespoons grated cheddar
Butter, room temperature
Red bell pepper strips
Preparation
Step 1
Preheat oven to 350°F. Place garlic in small baking dish. Top with 2 tablespoons oil. Bake until tender, about 25 minutes. Cool.
Step 2
Combine cucumber, onion, vinegar, sesame seeds, oregano and 3 tablespoons oil in medium bowl. Let stand 30 minutes.
Step 3
Peel and chop garlic. Place in small bowl. Mix in cream cheese and all olives.
Step 4
Drain cucumber salad. Spread 1/4 of cream cheese mixture on cut side of each of 4 pita halves. Spoon 1/2 cup salad over each. Sprinkle both cheeses atop salad. Cover with remaining 4 pita halves.
Step 5
Heat medium skillet over medium heat. Butter sides of each pita. Working in batches, cook quesadillas in skillet until cheese melts, about 3 minutes per side. Garnish with peppers. Cut into wedges.
