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Mediterranean Quesadillas

Mediterranean quesadillas with golden, crispy half-moons stuffed with melty mozzarella, crumbled feta, spinach, roasted red pepper, and kalamata olives. Serve with tzatziki and hummus for a quick Mediterranean-American dinner that slices cleanly into wedges.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Tortilla base
  • 4 large flour tortillas
Filling
  • 1 cup mozzarella cheese, shredded
  • 1 cup cooked chicken, shredded (or chickpeas for vegetarian)
  • 1 cup baby spinach
  • 0.5 cup roasted red peppers, sliced
  • 0.5 cup kalamata olives, halved
  • 0.5 cup feta cheese, crumbled
  • 1 tsp oregano
Cooking
  • 2 tbsp olive oil
Serving
  • 1 tzatziki
  • 1 hummus

Equipment

  • 1 cast iron skillet

Method
 

Cook the quesadilla
  1. Heat a large skillet over medium heat and brush lightly with olive oil, so the surface shimmers. Keep the heat at medium to brown the tortillas without burning the cheese.
  2. On one half of each tortilla, layer mozzarella, chicken or chickpeas, baby spinach, roasted red peppers, kalamata olives, feta, and a sprinkle of oregano. Press lightly so the fillings stay in place when you fold.
  3. Fold the empty half of the tortilla over the filled half to form a half-moon. Make sure the edges meet so the quesadilla can seal as it crisps.
  4. Cook each quesadilla for 3–4 minutes on the first side, until golden and the cheese begins melting. Adjust as needed so the tortilla browns evenly.
  5. Flip and cook for 3–4 minutes more, until the second side is golden and crispy and the cheese is fully melted. The center should look stretchy when you lift the quesadilla slightly.
  6. Slice the quesadillas into wedges and serve with tzatziki and hummus for dipping. Arrange wedges fanned out so feta and spinach are visible inside.

Notes

For easier slicing, let the quesadillas rest 1–2 minutes after cooking so the cheese sets slightly. Store leftovers in the refrigerator up to 3 days; rewarm in a skillet over medium-low until hot and crisp. Freezing is not recommended for best texture. For a vegetarian quesadilla, swap the chicken for chickpeas as written without changing the cooking time.