Tasty Mediterranean Quesadillas

This is what I make when it’s Tuesday, the fridge is being dramatic, and we all need something warm and cheesy in under 20 minutes. Mediterranean quesadillas are basically your favorite mezze plate tucked into a golden tortilla: melty mozzarella, salty feta, spinach, briny olives, sun-dried tomatoes, a whisper of oregano, lemon zest—the whole thing crisped in olive oil and begging for a swipe of tzatziki. It’s comfort food with a passport stamp.

My husband calls these “fancy snack dinner,” which I pretend to be offended by and then proceed to eat three wedges standing at the counter. The kids pick out the olives (more for me) and I pretend I planned it that way. We’ve made these after soccer, during snow days, and once on the tailgate with a little camp stove and a lot of laughter. They’re fast, flexible, and they taste like you’ve got your life together even when you definitely do not.

Why You’ll Love This Tasty Mediterranean Quesadillas

– It’s a 15-minute, one-pan miracle. No drama, just crispy edges and gooey middles.
– Big flavor with pantry stuff: olives, sun-drieds, feta. You probably have half of it already.
– Cheese barrier trick = no soggy tortillas. We respect structural integrity here.
– Works with chicken or chickpeas. Or nothing. Still a vibe.
– Leftovers are elite cold from the fridge. I said what I said.

How to Make It

Prep: 10 minutes | Cook: 10 minutes | Makes: 4 quesadillas (8–12 wedges, depending how you slice)
You’ll need: 4 large flour tortillas (8–10 inch), 1 1/2 cups shredded low-moisture mozzarella or provolone, 1/2 cup crumbled feta, 1/2 cup sliced Kalamata olives (drained), 1/2 cup chopped sun-dried tomatoes (oil-packed, patted dry), 2 cups baby spinach (roughly chopped), 1/4 small red onion (super thin), 1 tablespoon olive oil, 1 teaspoon dried oregano, zest of 1/2 lemon, black pepper. Optional but good: 1 cup cooked shredded chicken or 1 cup drained/rinsed chickpeas. For serving: tzatziki or lemony yogurt.

Here’s the move: toss the spinach with a pinch of salt so it wilts a touch while you heat a slick of olive oil in a nonstick skillet over medium. Build each quesadilla right in the pan—tortilla down, a light sprinkle of mozzarella (this is your cheese “glue”), then your fillings in an even layer: spinach, olives, sun-drieds, onion, feta, oregano, lemon zest, pepper, and chicken or chickpeas if you’re using. Top with another light blanket of mozzarella and fold it over. Cook until golden and crunchy, then flip (use a spatula and your hand, no shame) and finish until the cheese is fully melty. If anything tries to escape, shove it back in and pretend it never happened. Let it sit 1 minute before slicing so the cheese sets just enough to behave. Dunk in tzatziki. Sigh happily.

Ingredient Notes

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– Flour tortillas: The bigger ones fold without cracking. Warm them a few seconds so they don’t tear on you mid-flip.
– Mozzarella (or provolone): The melty glue. Low-moisture is key—fresh mozz can make things watery and sad.
– Feta: Briny punch. Don’t skip unless you must; it’s the “Mediterranean” in the quesadilla.
– Kalamata olives: Drain well. I pat them dry because rogue brine equals soggy edges.
– Sun-dried tomatoes: Oil-packed is best—chop small so every bite pops. I blot the oil a bit.
– Baby spinach: Rough chop. If you stuff it in whole, you’ll get slippery spinach sheets that slide out.
– Red onion: Paper-thin slices. I once went too thick and it overpowered the party.
– Cooked chicken or chickpeas: Optional heft. Both are great; chickpeas give falafel-y vibes.
– Olive oil: For that golden crisp. Don’t drown it; a teaspoon per quesadilla does the job.
– Dried oregano + lemon zest: Tiny add-ins, big payoff. The zest makes everything taste bright.
– Tzatziki or lemon-yogurt: Cooling dip. Plain yogurt + lemon + pinch of salt works in a pinch.

Recipe Steps

1. Chop spinach, olives, sun-dried tomatoes, and red onion; zest the lemon.
2. Heat a nonstick skillet over medium and brush with a little olive oil.
3. Lay a tortilla in the pan and scatter a thin layer of mozzarella over half.
4. Pile on spinach, olives, sun-drieds, onion, feta, oregano, lemon zest, and optional chicken/chickpeas.
5. Top with a little more mozzarella, fold, cook 2–3 minutes per side until deeply golden and melty.
6. Rest 1 minute, slice into wedges, and serve with tzatziki or lemony yogurt.

What to Serve It With

– A bowl of tzatziki, obviously. Or Greek yogurt with lemon, salt, and a tiny drizzle of olive oil.
– Crisp arugula tossed with lemon + olive oil + flaky salt.
– Cucumber–tomato salad, extra olives on the side.
– Roasted peppers or a quick pan of garlicky green beans.
– Hummus and hot sauce if you like a little chaos.

Tips & Mistakes

– Don’t overstuff. I know, I know. But too much filling = blowouts and sadness.
– Cheese first and last creates a barrier so the tortilla crisps instead of sogs.
– Medium heat > high. High burns the tortilla before the cheese melts.
– Pat olives and sun-drieds dry. Moisture is the enemy of crunch.
– Let it rest 60 seconds before slicing. It’s the difference between tidy wedges and a cheese landslide.

Storage Tips

Fridge: Stack slices in a container with parchment between layers; 3–4 days is fine. Reheat in a dry skillet or air fryer so the edges re-crisp. Microwave works in a pinch, but it gets soft.
Freezer: You can freeze cooked wedges (wrap tight), but spinach can get a touch squeaky—still tasty. Or freeze assembled, uncooked quesadillas and cook from frozen over medium-low.
Cold breakfast slice? Absolutely. I’ve eaten it over the sink and felt zero regret.

Variations and Substitutions

– Swap cheeses: Provolone, Monterey Jack, or even a little smoked gouda with the feta is dreamy.
– Protein plays: Rotisserie chicken, shredded leftover lamb, or keep it vegetarian with chickpeas. Mash chickpeas a bit so they don’t roll out.
– Add-ins: Artichoke hearts, roasted red peppers, or a swipe of pesto (go light—oily).
– Spice it: Pinch of chili flakes or a drizzle of harissa for heat.
– Tortillas: Gluten-free tortillas totally work; warm them first so they don’t crack. Corn tortillas are smaller—make them “stacked” (two mini tortillas instead of a fold).
– Dips: No tzatziki? Stir lemon, salt, garlic, and dill into Greek yogurt. No dill? Oregano is fine. Sweeten it a touch if you like—honey ↔ sugar both work.
– If you marinate chicken with a splash of soy sauce, swap tamari ↔ soy sauce to keep it gluten-free.

Frequently Asked Questions

Tasty Mediterranean Quesadillas

Golden, cheesy quesadillas packed with spinach, olives, sun-dried tomatoes, and a blend of mozzarella and feta—finished with oregano and lemon zest for bright Mediterranean flavor.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 piece flour tortillas (8-inch)
• ▢ 1 tablespoon extra-virgin olive oil for cooking
• ▢ 0.75 cup low-moisture mozzarella, shredded
• ▢ 0.25 cup feta cheese, crumbled
• ▢ 0.5 cup baby spinach, chopped
• ▢ 0.25 cup sun-dried tomatoes (in oil), drained and chopped
• ▢ 0.25 cup Kalamata olives, sliced
• ▢ 2 tablespoon red onion, finely chopped
• ▢ 0.25 cup cooked chickpeas, lightly mashed
• ▢ 2 tablespoon hummus
• ▢ 1 teaspoon dried oregano
• ▢ 0.5 teaspoon lemon zest
• ▢ 0.25 teaspoon crushed red pepper flakes optional
• ▢ 1 tablespoon fresh parsley, chopped
• ▢ 0.25 teaspoon kosher salt to taste
• ▢ 0.25 teaspoon black pepper to taste

Instructions

Preparation Steps

• In a bowl, combine spinach, sun-dried tomatoes, olives, red onion, chickpeas, oregano, lemon zest, red pepper flakes, parsley, salt, and black pepper. Toss to mix.
• Warm a large nonstick skillet over medium heat and add half the olive oil.
• Spread hummus over one side of each tortilla. Place one tortilla hummus-side up, sprinkle with mozzarella and feta, then evenly scatter the filling. Top with the second tortilla, hummus-side down.
• Cook until the bottom is golden and the cheese starts melting, about 3 to 4 minutes. Carefully slide a spatula underneath, add the remaining oil, flip, and cook another 3 to 4 minutes until crisp and melty.
• Transfer to a board, rest 1 minute, then cut into wedges. Serve warm, optionally with tzatziki or a squeeze of lemon.

Notes

For extra crunch, add 0.25 cup diced cucumber to the filling just before cooking. Use gluten-free tortillas if needed.