Description
These Mediterranean Quesadillas combine fresh spinach, tangy feta, creamy mozzarella, and sweet sun-dried tomatoes wrapped in warm flour tortillas. Quick and easy to prepare, they offer a delightful fusion of Mediterranean flavors in a crispy, melty quesadilla perfect for a satisfying lunch or light dinner. Serve with a side of tzatziki or Greek yogurt for an authentic touch.
Ingredients
Scale
Main Ingredients
- 4 large flour tortillas
- 2 cups fresh spinach leaves, washed and dried
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 1 red onion, thinly sliced
- 1/4 cup sun-dried tomatoes, chopped
Additional Ingredients
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
- Tzatziki sauce or plain Greek yogurt (optional, for serving)
Instructions
- Preheat skillet: Preheat a large skillet or griddle over medium heat to ensure an even cooking surface for your quesadillas.
- Prepare cheese mixture: In a small bowl, combine the crumbled feta and shredded mozzarella cheeses, mixing them well to create a flavorful blend.
- Oil the skillet: Drizzle olive oil around the perimeter of the hot skillet to lightly coat the surface and prevent the tortillas from sticking.
- Assemble quesadilla: Place one tortilla on the skillet, then sprinkle a quarter of the cheese mixture evenly over half of the tortilla to build your filling base.
- Add toppings: Layer fresh spinach leaves, a few slices of red onion, and a generous sprinkle of chopped sun-dried tomatoes on top of the cheese.
- Season and fold: Season the filling with a pinch of salt and pepper, then carefully fold the tortilla over to create a half-moon shape enclosing the filling.
- Cook until golden: Cook the quesadilla for 3 to 4 minutes on each side, or until the tortilla is crispy and golden brown and the cheese inside has fully melted.
- Repeat assembly: Repeat the process with the remaining tortillas and filling ingredients to prepare all the quesadillas.
- Serve: Remove the cooked quesadillas from the skillet, slice them into wedges, garnish with chopped fresh parsley if desired, and serve with tzatziki sauce or plain Greek yogurt on the side.
Notes
- Use low to medium heat to avoid burning the tortillas while ensuring the cheese melts inside.
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
- Sun-dried tomatoes add a sweet and tangy depth—in their absence, dried tomatoes or roasted red peppers can be used.
- Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness.
- Adding a squeeze of lemon juice to the spinach can brighten the flavors further.
