Jacy why make this recipe
This quesadilla recipe is quick, tasty, and full of fresh flavors. It uses simple ingredients and cooks fast. If you like easy snacks, try this and also see our simple 3-ingredient brownies recipe for a fast dessert.
introduction
These Mediterranean quesadillas mix spinach, feta, mozzarella, tomato, and red onion. They crisp on the outside and stay soft inside. You can make them in one skillet in about 10 minutes. They work for lunch, a light dinner, or a snack.
how to make Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion
Follow the steps below to make the quesadillas. Mix the filling, fill the tortillas, and cook in a skillet until both sides are golden. Be gentle when flipping so the filling stays inside.
Ingredients :
4 flour tortillas, 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), 1 tablespoon olive oil, Black pepper (to taste)
Directions :
In a mixing bowl, combine the mozzarella cheese, feta cheese, spinach, tomato, red onion, and black pepper. Mix well.
Lay one tortilla flat and place one-fourth of the filling mixture on half of the tortilla. Fold it over to cover the filling.
Heat a non-stick skillet over medium heat and add olive oil.
Place the filled tortilla in the skillet and cook for about 3-4 minutes until golden brown.
Flip carefully and cook for another 3-4 minutes until both sides are crispy.
Remove from heat, slice into wedges, and serve warm.
how to serve Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion
Slice each quesadilla into wedges and serve warm. You can add a lemon wedge or a light salad on the side. For a simple dip, try this easy onion dip recipe with your quesadillas.
how to store Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion
Let quesadillas cool to room temperature. Wrap each one in foil or place in an airtight container. Store in the fridge for up to 3 days. Reheat in a skillet or oven to keep them crisp. Do not freeze with fresh tomato inside; make fresh if you plan to freeze.
tips to make Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion
- Chop spinach small so it mixes well with the cheeses.
- Drain any extra liquid from diced tomato to avoid soggy quesadillas.
- Use medium heat so the cheese melts and the tortilla stays golden.
- Press gently with a spatula while cooking for even crisping.
variation (if any)
- Add cooked chicken or sliced olives for extra flavor.
- Use whole wheat or corn tortillas for a different texture.
- Swap mozzarella for provolone or Monterey Jack for a milder taste.
FAQs
Q: Can I make these vegetarian?
A: Yes. This recipe is already vegetarian with no meat.
Q: Can I make the filling ahead?
A: Yes. Mix the filling and store in the fridge for one day. Assemble and cook when ready.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water before mixing.
Q: How do I keep quesadillas crispy when reheating?
A: Reheat in a skillet or oven at 350°F (175°C) for a few minutes to keep them crisp.
Q: Are these kid-friendly?
A: Yes. The flavors are mild and kids usually like the cheesy filling.
Conclusion
For another simple take on this dish, see the full instructions at Easy Mediterranean Quesadillas – Tasty Oven. You can also read a different version and tips at Mediterranean Quesadillas – Budget Bytes.
Mediterranean Quesadillas
Ingredients
Method
- In a mixing bowl, combine the mozzarella cheese, feta cheese, spinach, tomato, red onion, and black pepper. Mix well.
- Lay one tortilla flat and place one-fourth of the filling mixture on half of the tortilla. Fold it over to cover the filling.
- Heat a non-stick skillet over medium heat and add olive oil.
- Place the filled tortilla in the skillet and cook for about 3-4 minutes until golden brown.
- Flip carefully and cook for another 3-4 minutes until both sides are crispy.
- Remove from heat, slice into wedges, and serve warm.
