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Mediterranean Quesadillas

Mediterranean quesadillas with a golden, crispy half-moon and melty mozzarella, plus feta and spinach tucked inside. Pan-cooked until browned, then sliced into wedges and served with tzatziki and hummus for dipping.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Tortillas & filling
  • 4 large flour tortillas
  • 1 cup cooked chicken, shredded (or chickpeas for vegetarian)
  • 1 cup baby spinach
  • 0.5 cup roasted red peppers, sliced
  • 0.5 cup kalamata olives, halved
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup feta cheese, crumbled
  • 1 tsp oregano
  • 2 tbsp olive oil
Serving
  • 1 tzatziki and hummus for serving

Equipment

  • 1 cast iron skillet

Method
 

Preheat the skillet
  1. Heat a large skillet over medium heat and brush lightly with olive oil.
Build the quesadillas
  1. On one half of each tortilla, layer mozzarella, chicken or chickpeas, baby spinach, roasted red peppers, kalamata olives, feta, and a sprinkle of oregano.
  2. Fold the empty half of the tortilla over the filled half to form a half-moon.
Cook until golden and melted
  1. Cook each quesadilla for 3–4 minutes per side until golden and crispy and the cheese is fully melted.
Slice and serve
  1. Slice into wedges and serve with tzatziki and hummus for dipping.

Notes

Pro tip: keep the heat at medium so the tortillas crisp without burning while the cheese fully melts. Store leftovers in the fridge for up to 3 days; rewarm in a skillet or toaster oven until hot. Freezing isn’t recommended for best texture. For a vegetarian option, swap the chicken for chickpeas using the same layering steps.