Name: Mediterranean Quesadillas Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mediterranean
Ingredients: 1 diced tomato (grape/cherry tomatoes preferred for sweetness, or plum tomatoes); 1/3 cup diced red onion; 1 cup chopped spinach; 1/2 cup crumbled feta cheese; 1 cup shredded mozzarella cheese; 3 burrito style tortillas; 1-2 teaspoons oil (for cooking)

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Introduction

These Mediterranean quesadillas bring a fresh twist to a classic favorite, combining vibrant veggies and creamy cheeses for a deliciously satisfying meal. Perfect for a quick lunch or light dinner, they’re easy to prepare and full of flavor.

A stack of five triangular quesadilla slices is placed on a white plate with a thin dark rim, set on a white marbled surface. Each quesadilla layer has a thin golden-brown crispy outer tortilla, filled with a mix of melted white cheese, green spinach leaves, and small pieces of red tomato, visible in every layer. The stack is slightly leaning, showing the textured filling between the soft toasted tortilla layers. To the side of the stack, two bright red cherry tomatoes are cut in half, adding a fresh and colorful touch. The background remains softly blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 diced tomato (grape or cherry tomatoes work best for a sweeter taste, or plum tomatoes)
1/3 cup diced red onion
1 cup chopped spinach
1/2 cup feta cheese
1 cup shredded mozzarella cheese
3 burrito style tortillas

Instructions

Step 1: In a bowl, combine the diced tomato, red onion, chopped spinach, feta cheese, and shredded mozzarella cheese to make the filling.
Step 2: Place about one-third of the filling on one side of each tortilla, then fold the tortilla in half to cover the filling.
Step 3: Heat a small amount of oil in a large flat pan or on a griddle over medium heat. Transfer the folded tortillas to the pan and cook for 3-4 minutes on each side, pressing down gently with a spatula, until each side is lightly browned and the cheese has melted.
Step 4: Remove the quesadillas from the pan and cut each into 4 slices. Serve warm with your favorite toppings like sour cream, salsa, or pico de gallo.

Tips & Variations

Use spinach fresh or lightly sautéed if you prefer a softer texture in the filling.
Add some chopped kalamata olives for a briny kick that complements the feta cheese.
For a spicier version, include a pinch of crushed red pepper flakes or a dash of hot sauce inside the filling.
Try whole wheat or spinach tortillas to increase fiber and add extra nutrients.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a skillet over medium heat to keep the tortilla crisp and melt the cheese again, or microwave briefly if short on time.

How to Serve

The image shows a white plate with three golden-brown quesadilla slices, each triangle-shaped with a crispy texture on the outside, slightly browned and toasted. Inside, layers of green spinach, melted white cheese, and red bell pepper are visible. Next to the quesadillas on the plate is a small clear glass bowl filled with chunky red salsa, showing a mix of tomato pieces and green bits. In the background, a white bowl of creamy white sauce can be seen on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can mix the filling ingredients a few hours in advance and keep it refrigerated until ready to use. This helps save time when assembling the quesadillas.

What can I use if I don’t have burrito style tortillas?

Large flour tortillas of similar size work well as a substitute. Just ensure they are pliable enough to fold without cracking.