DiStefano Harvest Wheat Thin Crispy Pizza

Moussaka Quesadillas with a Bechamel Cream Sauce

Recipes • Main Courses •

While we’re on the subject of feta cheese, I came across this recipe for Moussaka Quesadillas with a Bechamel Cream Sauce on Weight Watchers today and man does it sound GOOD! Unique, definitely not something I would have thought of, but really delicious. It’s a little steep, points-wise, but it sounds filling. If you try it, let us know what you think!


1 cup fat-free skim milk

1/4 tsp ground nutmeg

1/4 tsp table salt

1/4 tsp white pepper

2 Tbsp non-fat instant dry powdered milk

1 Tbsp arrowroot powder

2 Tbsp all-purpose flour

2 Tbsp fat-free skim milk

1 sprays cooking spray

2 tsp olive oil

1 medium raw eggplant, peeled and cut into 16 thin slices

1 small onion(s), chopped

1 medium garlic clove(s), crushed

3/4 pound raw extra lean ground beef

14 1/2 oz canned stewed tomatoes, or diced tomatoes

1/4 cup red wine

2 Tbsp parsley, fresh, chopped

1/4 tsp ground nutmeg

8 medium whole wheat tortilla

8 tsp feta cheese, crumbled


1. To make sauce, combine 1 cup of skim milk, 1/4 teaspoon of nutmeg, salt and pepper in a small saucepan; bring to a boil and cook about 1 minute.

2. Meanwhile, combine dry milk, arrowroot, flour and remaining 2 tablespoons of skim milk in a small measuring cup; stir to form a smooth paste.

3. Add dry milk-paste mixture to boiled milk and stir over medium heat until mixture boils and thickens; cover and set aside.

4. To make filling, coat a large skillet with cooking spray. Add oil to skillet and heat over medium-high heat until sizzling. Add eggplant slices and cook until lightly browned, flipping once, about 5 minutes; remove eggplant and set aside.

5. Add onion and garlic to hot skillet; stir-fry for about 5 minutes. Add beef and cook until well-browned, stirring often, about 10 minutes. Drain any excess oil or liquid from skillet and then add tomatoes, wine, parsley and remaining 1/4 teaspoon of nutmeg; stir-fry about 3 minutes more.

6. Place tortillas on a large baking sheet (or 2 sheets, if necessary). Place about 2 eggplant slices, 1/4 cup of beef mixture, 2 tablespoons of cream sauce and 1 teaspoon of feta cheese down the center of each tortilla; fold each tortilla over in half.

7. Bake quesadillas until golden brown and cheese melts, about 10 minutes. Yields 2 filled tortillas per serving.


Add more eggplant slices if you want a thicker quesadilla. And feel free to swap lean ground ham or turkey for the beef.

POINTS Value | 8

Servings | 4

Preparation Time | 22 min

Cooking Time | 35 min

Level of Difficulty | Moderate