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Mediterranean Quesadillas

Mediterranean quesadillas with melty mozzarella, crumbled feta, spinach, and roasted red pepper in crispy golden layers. Folded half-moons are cooked until the cheese fully melts, then sliced and served with tzatziki and hummus.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Mediterranean filling
  • 4 large flour tortillas
  • 1 cup cooked chicken, shredded (or chickpeas for vegetarian) Use chicken for chicken quesadillas; use chickpeas for a vegetarian quesadilla.
  • 1 cup baby spinach Use fresh 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 For brushing the skillet.
  • tzatziki and hummus for serving Serve alongside the sliced quesadillas.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For best melty results, keep the heat at medium and avoid overstuffing so the edges stay sealed. Store leftovers covered in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed and crisp again. Freezing is not recommended due to tortilla texture, but you can prep fillings ahead. For a vegetarian quesadilla, swap the chicken for chickpeas as written.