Mediterranean Quesadillas
Quick and flavorful Mediterranean quesadillas filled with spinach, feta, mozzarella, tomato, and red onion, perfect for any occasion.
Ingredients
For the quesadilla filling
- 1 cup fresh spinach, chopped packed
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1 small tomato, diced (seed if you like less moisture)
- 1/4 cup red onion, thinly sliced
- 1 tablespoon olive oil
- to taste Black pepper
For the tortillas
- 4 pieces flour tortillas (8–10 inches) Can be substituted with whole-wheat or corn tortillas.
Instructions
Preparation
- In a bowl, mix the shredded mozzarella, crumbled feta, chopped spinach, diced tomato, thinly sliced red onion, and a few grinds of black pepper. Stir until evenly combined.
- Lay a tortilla flat. Spoon roughly one-quarter of the mixture onto half of the tortilla, spreading it evenly but leaving a small edge.
- Fold the empty half of the tortilla over the filling so you have a semi-circle pocket.
Cooking
- Warm a non-stick skillet over medium heat. Add about 1 teaspoon of olive oil and swirl to coat.
- Place the folded tortilla in the skillet. Cook 3–4 minutes until the underside is golden and crisp.
- Carefully flip the quesadilla and cook another 3–4 minutes. Press gently with a spatula to ensure even contact for browning and cheese melting.
Serving
- Transfer to a cutting board, let rest for 1 minute, then slice into wedges and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, individually wrap cooled quesadilla wedges in foil and place in a freezer bag for up to 2 months. Reheat from frozen by baking at 375°F (190°C) for 10–15 minutes or until heated through.