Wow, I can’t believe we are heading to the week of Moonlight Madness! The Christmas calls and emails are coming in – we’ve been busily preparing the store for a fun evening of shopping, eating and sharing with friends.
The blanket of snow will come in time, but no need to rush it. Don’t forget to start stocking your pantry with quick-and-easy items for those surprise visits or last-minute parties. This feta olive quesadilla is easy to pull together and can even be made ahead of time and frozen individually. It’s a great last-minute appetizer, dinner or lunch on the run.
Feta Olive Quesadilla
1 tsp. toasted curry
1/4 tsp. chilies
1 Tbsp. chopped parsley
1/4 sautéed, diced red pepper
1/4 cup chopped green olives
1/2 cup olive oil
9 oz grated old cheddar
4 oz feta cheese
6 6-inch quesadilla shells
Preheat oven at 350 F. In small pan sauté red pepper in olive oil until tender. Set aside to cool.
Place olive oil and olives in food processor, chop coarsely.
In a bowl add cheeses and toss, curry, chopped parsley chili with olive and diced red pepper.
Place tortillas on baking sheet, brush with olive oil and liberally add the cheese mix to one half and fold over to make a half moon. Bake in oven until golden.