FETA QUESADILLAS The flavors of Greece - feta and oregano - meet Tex-Mex tortillas in these wedges. 1 3-ounce package cream cheese, softened 1 cup shredded Monterey Jack cheese (4 ounces) 1/3 cup crumbled feta cheese (about 1 1/2 ounces) 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed 4 6-inch flour tortillas 1/3 cup chopped pitted ripe olives 2 tablespoons diced pimiento 2 tablespoons thinly sliced green onion

For filling, stir together the cream cheese, Monterey Jack cheese, feta cheese, and oregano.

Spread one-fourth of the filling onto half of each tortilla. Top with olives, pimiento, and green onion. Fold plain side over filling; press gently to seal edges.

For a charcoal grill, place filled tortillas on the grill rack directly over medium coals. Grill, uncovered, for 1 to 2 minutes on each side, or until golden brown and heated through.

For a gas grill, preheat grill. Reduce heat to medium. Place tortillas on the grill rack; cover and grill as above.

Cut each quesadilla into three wedges. Serve warm.

Makes 12 servings.

1 Serving - Calories: 109, Fat: 7g (Saturated: 4g), Cholesterol: 19mg, Sodium: 194mg, Carbohydrate: 7g, Protein: 4g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]