My husband suggested quesadillas for the other week, so I dug through my recipe notebook for something that would work for the restricted diet. Finally, I came upon the recipe for Lamb And Two Cheese Quesadillas from Food&Wine. I made a few modifications and we had a great supper.
2 Tbsp olive oil
1 lb. ground lamb
2 tsp. dried oregano (I used dried oregano from my garden)
3 cloves garlic
fresh ground pepper
2 scallions, sliced thinly
1 cup Liberte “Goat Fresh Cheese” (it is like a thick, Greek-style yogurt)
1/2-3/4 European cucumber, grated
8 8″ spelt tortillas
4 oz. Fetiri with Greek Herbs, crumbled (goat & sheep’s milk feta-style cheese)
4 oz. Mt. Vikos Kasseri cheese, sliced thin (they sell this at my local Stop&Shop!)
Heat the olive oil in a skillet and brown the lamb meat with the oregano, 2 cloves of minced garlic, and sea salt and pepper to taste. Remove meat from skillet. There should be just enough fat to cook the quesadillas left. If not, either remove some or add some more olive oil. Place one tortilla in the skillet, top with 1/4 of the meat and cheese, and then top with another tortilla. Cook until slightly browned and then carefully flip over and cook until that side is slightly browned and cheese is melted. Continue with remaining tortillas, meat, and cheese, keeping the finished quesadillas warm in the oven.
Squeeze as much liquid as you can from the grated cucumber, and mix together with the last clove of minced garlic, the chopped scallions, and the yogurt/fresh cheese.
Serve the yogurt sauce on/with the quesadillas.