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Mediterranean Quesadillas

Mediterranean quesadillas with gooey mozzarella and feta, packed with spinach, roasted red peppers, and olives. Pan-cooked until golden and crispy, then sliced into wedges with tzatziki and hummus 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: 730
Ingredients Equipment Method Notes

Ingredients
  

Tortillas and fillings
  • 4 large flour tortillas
  • 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.
  • 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 on the side for dipping.

Equipment

  • 1 cast iron skillet

Method
 

Cook the quesadillas
  1. Heat a large skillet over medium heat and brush lightly with olive oil, making sure the surface looks glossy.
  2. On one half of each tortilla, layer mozzarella, chicken or chickpeas, spinach, roasted red peppers, olives, feta, and a sprinkle of oregano, keeping the fillings centered for even melting.
  3. Fold the empty half of each tortilla over the filled half to form a half-moon, pressing gently so it stays sealed.
  4. Cook each quesadilla for 3–4 minutes per side until golden and crispy and the cheese is fully melted, using a visual check for browned edges.
  5. Slice the quesadillas into wedges and serve with tzatziki and hummus for dipping.

Notes

For the best melt and crisp, don’t overload the tortillas—keep fillings to a thin, even layer so the edges brown within the 3–4 minute per-side window. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through and crisp again. Freezing isn’t recommended for best texture. Vegetarian swap: replace the chicken with chickpeas and keep the rest the same.