Description
These Mediterranean Quesadillas combine fresh spinach, tangy feta, creamy mozzarella, and crisp red onion inside warm, crispy flour tortillas. Ready in just 15 minutes, they offer a delicious and simple twist on traditional quesadillas with a Mediterranean flair, perfect for a quick lunch or light dinner.
Ingredients
Filling
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1 small tomato, diced
- 1/4 cup red onion, thinly sliced
- Black pepper, to taste
Others
- 4 flour tortillas
- 1 tablespoon olive oil
Instructions
- Prepare the filling: In a mixing bowl, combine the shredded mozzarella, crumbled feta, chopped spinach, diced tomato, thinly sliced red onion, and black pepper. Mix everything well to create a uniform filling.
- Assemble quesadillas: Lay one flour tortilla flat on a surface and spread one-fourth of the filling mixture evenly over half of the tortilla. Fold the other half over the filling to create a semi-circle.
- Heat skillet: Place a non-stick skillet over medium heat and add the tablespoon of olive oil, allowing it to warm but not smoke.
- Cook first side: Place the folded quesadilla carefully into the skillet. Cook for 3 to 4 minutes or until the bottom turns golden brown and crisp.
- Cook second side: Flip the quesadilla carefully using a spatula and cook the other side for another 3 to 4 minutes until the tortilla is golden and both sides are crispy.
- Serve: Remove the quesadilla from heat, slice into wedges, and serve warm to enjoy the melty cheese and fresh vegetable filling.
Notes
- You can substitute spinach with kale or arugula if preferred.
- For added spice, sprinkle some chili flakes into the filling.
- Use whole wheat tortillas for a healthier option.
- Serve with a side of tzatziki or Greek yogurt for extra flavor.
- Leftover quesadillas can be refrigerated and reheated in a skillet for best crispness.
