Ingredients
12
large garlic cloves (unpeeled)
1/2
cucumber, peeled, seeded, very thinly sliced
1/2
small red onion, very thinly sliced
1
tbsp sesame seeds, toasted
4
ounces cream cheese, room temperature
3
tbsp chopped black olives
3
tbsp chopped green olives
4
6-inch-diameter pita bread rounds, cut horizontally in half
8
tbsp grated Monterey Jack
Directions
1.
Preheat oven to 350°F. Place garlic in small baking dish. Top with 2 tablespoons oil. Bake until tender, about 25 minutes. Cool.
2.
Combine cucumber, onion, vinegar, sesame seeds, oregano and 3 tablespoons oil in medium bowl. Let stand 30 minutes.
3.
Peel and chop garlic. Place in small bowl. Mix in cream cheese and all olives.
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.
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.
New-York Restaurants
