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Mediterranean Quesadillas

Mediterranean quesadillas with crispy golden tortillas and a melty cheese pull, packed with spinach, roasted red pepper, olives, and feta. Folded half-moons are pan-cooked until the cheese is fully melted, then sliced into wedges 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: 690
Ingredients Equipment Method Notes

Ingredients
  

Tortillas and filling
  • 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
  • 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 the surface is glossy and ready to crisp the tortillas.
  2. On one half of each tortilla, layer mozzarella, chicken or chickpeas, baby spinach, roasted red peppers, kalamata olives, feta cheese, and oregano in an even layer for consistent melting.
  3. Fold the empty half of the tortilla over the filled half to form a half-moon and press gently so the edges stay sealed.
  4. Cook each quesadilla for 3–4 minutes per side until golden and crispy and the cheese is fully melted, flipping carefully for even browning.
  5. Slice into wedges and serve with tzatziki and hummus for dipping.

Notes

Pro tip: keep the filling in the center and avoid overstuffing so the quesadillas seal and stay crisp when flipped. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet until warmed through. Freezing isn’t recommended for best tortilla texture. For a lighter vegetarian option, use chickpeas plus part-skim mozzarella to reduce calories while keeping the melty center.