Mediterranean Quesadillas
Delicious quesadillas filled with melty mozzarella, tangy feta, fresh spinach, and red onion, offering a quick and vibrant handheld meal.
Ingredients
For the Quesadillas
- 4 pieces flour tortillas Use whole wheat or light tortillas, cooking times may vary.
- 1 cup fresh spinach, chopped You can use baby spinach or kale as a swap.
- 1/2 cup shredded mozzarella cheese Use low-moisture mozzarella for better crispness.
- 1/2 cup crumbled feta cheese Low-fat feta or goat cheese can be used as alternatives.
- 1 small tomato, diced Roma or vine-ripened tomatoes work well.
- 1/4 cup red onion, thinly sliced Soak in cold water to reduce sharpness if desired.
- 1 tablespoon olive oil Use a neutral oil if preferred.
- Black pepper, to taste Add according to preference.
Instructions
Preparation
- Mix the filling: In a mixing bowl, combine the shredded mozzarella, crumbled feta, chopped fresh spinach, diced tomato, thinly sliced red onion, and black pepper. Mix well.
- Assemble the tortillas: Place a flour tortilla flat, spoon about one-fourth of the filling onto half, fold over and press to seal. Repeat with remaining tortillas and filling.
Cooking
- Heat a non-stick skillet over medium heat and add olive oil, swirling to coat.
- Cook the first side: Place a filled tortilla in the skillet and cook for about 3–4 minutes until golden brown.
- Flip and finish: Flip the quesadilla and cook for another 3–4 minutes until crispy and cheese inside is melted.
- Slice and serve: Remove the quesadilla from the skillet, slice into wedges, and serve warm.
Notes
Serve with plain Greek yogurt or tzatziki for dipping. Perfect for easy weeknight meals or casual gatherings. Can easily be made ahead and reheated.