- 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
- Preheat oven to 350°F. Place garlic in small baking dish. Top with 2 tablespoons oil. Bake until tender, about 25 minutes. Cool.
- Combine cucumber, onion, vinegar, sesame seeds, oregano and 3 tablespoons oil in medium bowl. Let stand 30 minutes.
- Peel and chop garlic. Place in small bowl. Mix in cream cheese and all olives.
- 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.
- 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.