Description
Savor our Easy Mediterranean Quesadillas! Golden tortillas hug a vibrant mix of feta, mozzarella, spinach, and sun-dried tomatoes. A simple skillet cook brings out incredible flavor.
Ingredients
Scale
- 4 large flour tortillas (10-inch)
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1 cup fresh spinach, roughly chopped
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 cup pitted Kalamata olives, sliced
- 1 tablespoon olive oil (for cooking)
Instructions
- Step 1: Prepare the filling. In a small bowl, gently toss together the chopped fresh spinach, sun-dried tomatoes, and sliced Kalamata olives. In a separate bowl, combine the shredded mozzarella and crumbled feta cheeses.
- Step 2: Assemble the first quesadilla. Heat a large non-stick skillet over medium heat. Lightly brush one side of a tortilla with olive oil or add a teaspoon of oil to the pan. Place the tortilla, oiled-side down, in the hot skillet.
- Step 3: Layer the ingredients. Sprinkle half of the mixed cheeses evenly over one half of the tortilla. Spoon half of the spinach-tomato-olive mixture over the cheese. Top with the remaining half of the cheese mixture.
- Step 4: Cook until golden. Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted and bubbly.
- Step 5: Serve. Carefully remove the cooked quesadilla from the pan, let it rest for a minute, then slice into wedges. Repeat the process with the remaining ingredients for the second quesadilla. Serve immediately, perhaps with a side of tzatziki or hummus.
Notes
- If you happen to have any leftovers (a rare treat!), keep your quesadilla halves wonderfully fresh by wrapping them snugly in foil or popping them into an airtight container in the fridge for up to two days.
- Bring back that glorious crispness by reheating leftover quesadillas in a dry skillet over medium heat for a few minutes per side, or a quick bake in a 350°F (175°C) oven for about 10 minutes, until the cheese is bubbly again.
- While delicious on its own, try serving these quesadillas with a zesty squeeze of fresh lemon, a side of crisp greens, or even a homemade olive tapenade for an extra burst of Mediterranean flavor.
- For an unbelievably crispy base, gently warm your tortillas in the dry skillet for about 15-20 seconds per side *before* adding any oil or filling. This little trick helps prevent a soggy bottom and ensures a perfect crunch!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Quesadilla
- Calories: 460
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 3g