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Mediterranean Quesadillas

Mediterranean quesadillas with golden, crispy tortillas and a melty mozzarella-feta center, packed with spinach, roasted red pepper, and kalamata olives. Served with tzatziki and hummus for a quick Mediterranean-American dinner.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 4 large flour tortillas Use large tortillas for easier folding and wider wedges.
Filling
  • 1 cup cooked chicken, shredded Use chickpeas for a vegetarian quesadilla instead.
  • 1 cup baby spinach Keep leaves loosely packed for even wilt and melt.
  • 0.5 cup roasted red peppers Slice into thin strips so they spread through the filling.
  • 0.5 cup kalamata olives Halve olives for even bites.
  • 1 cup mozzarella cheese, shredded Shred for faster melting.
  • 0.5 cup feta cheese Crumble so it distributes throughout the fold.
  • 1 tsp oregano Season the filling for a Mediterranean profile.
  • 2 tbsp olive oil Lightly brush the skillet to prevent sticking and encourage browning.
Serving
  • tzatziki Serve alongside wedges for dipping.
  • hummus Serve alongside wedges 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 until it looks glossy but not smoking.
  2. On one half of each tortilla, layer mozzarella, chicken or chickpeas, baby spinach, roasted red peppers, kalamata olives, feta, and oregano in an even band.
  3. Fold the empty half of the tortilla over the filled half to form a half-moon and press gently so the edges contact.
  4. Cook each quesadilla for 3–4 minutes per side, flipping once, until golden and crispy with cheese fully melted (visual cue: browned exterior and melted cheese at the seams).
  5. Slice into wedges and serve warm with tzatziki and hummus for dipping.

Notes

To keep quesadillas from leaking, don’t overfill—aim for a tight layer on one half of each tortilla so they seal when folded. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium heat until crisp again. Freezing works best for cooked quesadillas: freeze up to 2 months and reheat from thawed in a skillet. Vegetarian swap: replace the shredded chicken with chickpeas using the same layering and cook time.