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Mediterranean Quesadillas

Mediterranean quesadillas with golden, crispy flour tortillas and a melty cheese blend stuffed with spinach, roasted red peppers, olives, and feta. Pan-cooked to a half-moon shape, then sliced into wedges and served with tzatziki 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 4 large flour tortillas
Mediterranean filling
  • 1 cup cooked chicken, shredded (or chickpeas for vegetarian) Use chicken for chicken quesadillas; use chickpeas for vegetarian quesadillas.
  • 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 For brushing the skillet.
Serving
  • 1 Tzatziki and hummus for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the quesadillas
  1. Heat a large skillet over medium heat and brush lightly with olive oil so it coats the cooking surface. Keep the pan steady at medium heat before adding the tortillas.
  2. On one half of each tortilla, layer mozzarella, chicken or chickpeas, spinach, roasted red peppers, olives, feta, and a sprinkle of oregano. Aim for an even layer so the cheese melts and holds the filling together.
  3. Fold the empty half of the tortilla over the filled half to form a half-moon. Press gently to help the edges adhere.
  4. Cook each quesadilla for 3–4 minutes per side until golden and crispy and the cheese is fully melted. Flip once, and watch for browning along the folded edge.
  5. Slice into wedges and serve with tzatziki and hummus for dipping. Arrange wedges so the interior layers of spinach and roasted red pepper are visible.

Notes

Pro tip: keep the skillet at steady medium heat and avoid overloading the filling so the tortillas crisp instead of steaming. Store cooked quesadillas in the refrigerator up to 3 days; reheat in a skillet or oven until hot and re-crisped. Freezing is not recommended for best texture. Dietary swap: use chickpeas (instead of chicken) to make vegetarian Mediterranean quesadillas while keeping the same cheese and toppings.