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Mediterranean Quesadillas with spinach, feta, mozzarella, and red onion on a plate.

Mediterranean Quesadillas

Quick and tasty Mediterranean quesadillas filled with spinach, feta, mozzarella, tomato, and red onion, crispy on the outside and soft inside.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 quesadillas
Course: Lunch, Snack
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Quesadilla Filling
  • 1 cup fresh spinach (chopped) Chop spinach small to mix well.
  • 1/2 cup shredded mozzarella cheese Can swap for provolone or Monterey Jack.
  • 1/2 cup crumbled feta cheese
  • 1 small tomato (diced) Drain any extra liquid to avoid sogginess.
  • 1/4 cup red onion (thinly sliced)
  • 4 pieces flour tortillas Can substitute with whole wheat or corn tortillas.
  • 1 tablespoon olive oil For cooking in the skillet.
  • Black pepper (to taste)

Method
 

Preparation
  1. In a mixing bowl, combine the mozzarella cheese, feta cheese, spinach, tomato, red onion, and black pepper. Mix well.
  2. Lay one tortilla flat and place one-fourth of the filling mixture on half of the tortilla. Fold it over to cover the filling.
Cooking
  1. Heat a non-stick skillet over medium heat and add olive oil.
  2. Place the filled tortilla in the skillet and cook for about 3-4 minutes until golden brown.
  3. Flip carefully and cook for another 3-4 minutes until both sides are crispy.
  4. Remove from heat, slice into wedges, and serve warm.

Notes

Let quesadillas cool to room temperature before storing. Wrap in foil or place in an airtight container. Store in fridge for up to 3 days and reheat in skillet or oven for crispness. Do not freeze with fresh tomato inside.