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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Servings:
Calories: 120kcal
Ingredients
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.