Mediterranean Quesadilla
This Mediterranean quesadilla blends familiar, pantry-friendly ingredients into a handheld meal that tastes fresh and bright. It's perfect for a quick weeknight dinner or a casual lunch.
Ingredients
For the Filling
- 1 cup fresh spinach, chopped (packed) baby spinach works; sautéed greens can be used if you prefer softer texture.
- 1/2 cup shredded mozzarella cheese low-moisture mozzarella melts best.
- 1/2 cup crumbled feta cheese use Greek-style for extra tang.
- 1 small tomato, diced Roma or vine-ripe; seed if very watery.
- 1/4 cup red onion, thinly sliced soak briefly in cold water if you want milder bite.
- 1 tablespoon olive oil for the skillet.
- to taste black pepper
For the Quesadillas
- 4 pieces flour tortillas (8-inch size) use whole wheat or gluten-free tortillas if needed.
Instructions
Preparation
- In a mixing bowl, combine the shredded mozzarella, crumbled feta, chopped spinach, diced tomato, thinly sliced red onion, and a few grinds of black pepper. Stir until evenly mixed.
- Lay one tortilla flat on your work surface. Spoon one-quarter of the filling onto half of the tortilla, spreading toward the edges but leaving a small border. Fold the empty half over the filling to make a semicircle. Repeat with remaining tortillas.
Cooking
- Heat a non-stick skillet over medium heat. Add the olive oil and swirl to coat the surface.
- Place a filled tortilla in the skillet. Cook 3–4 minutes until the bottom is golden brown and crisp. Lower heat slightly if browning too quickly.
- Flip carefully with a spatula and cook another 3–4 minutes until the second side is crispy and the cheeses are melted.
- Transfer to a cutting board, let rest a minute, then slice into wedges and serve warm.
Notes
You can swap goat cheese for feta for a creamier tang, or add chopped kalamata olives for a brinier kick. For more heat, sprinkle in red pepper flakes or a few slices of jalapeño.