Greek Quesadillas

I found this recipe at: http://www.bettycrocker.com/recipes/greek-quesadillas/96d9e528-53cf-4dfd-bfc5-e0d8d7a9985c

Dipping Sauce

•  2/3 cup plain yogurt
• 1 Tablespoon chopped fresh dill weed
• 1 teaspoon exta-virgin olive oil
• 1 teaspoon lemon juice
• 1 clove garlic, finely chopped

Quesadillas

• 1 cup crumbled feta cheese (4oz)
• 1 cup shredded mozzarella cheese (4oz)
• 1 small cucumber, peeled and diced (1 cup)
• 1 large tomato finely chopped (1 cup)
• 1/2 cup chopped olives
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 8 burrito size flour tortillas

Directions

• In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.
• 2 Heat 12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner.
• 3 Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with yogurt mixture.