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Mediterranean Quesadillas

Mediterranean quesadillas with gooey mozzarella and feta, plus spinach and roasted red pepper tucked inside golden, crispy tortilla folds. This easy Mediterranean dinner comes together on the stovetop and is finished with tzatziki and hummus for dipping.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 4 large flour tortillas
Filling
  • 1 cup cooked chicken, shredded (or chickpeas for vegetarian) Use chickpeas if making a vegetarian quesadilla.
  • 1 cup baby spinach
  • 0.5 cup roasted red peppers, sliced
  • 0.5 cup kalamata olives, halved
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup feta cheese, crumbled
  • 1 tsp oregano
  • 2 tbsp olive oil
Serving
  • 1 tzatziki and hummus for serving Serve on the side for dipping.

Equipment

  • 1 cast iron skillet

Method
 

Cook the quesadilla
  1. Heat a large skillet over medium heat and brush lightly with olive oil, leaving a thin sheen across the surface.
  2. On one half of each tortilla, layer mozzarella, chicken or chickpeas, spinach, roasted red peppers, olives, feta, and a sprinkle of oregano.
  3. Fold the empty half of each tortilla over the filled half to form a half-moon, pressing gently so the edges stay together.
  4. Cook each quesadilla for 3–4 minutes per side until golden and crispy, flipping when the underside looks deeply browned.
  5. Slice the quesadillas into wedges and serve with tzatziki and hummus for dipping.

Notes

Pro tip: Keep the skillet at steady medium heat so the tortilla turns crisp before the cheese fully melts. Refrigerate leftovers in an airtight container up to 3 days; rewarm in a skillet for best texture. Freezing isn’t recommended because tortillas soften, but you can freeze cooked chicken separately for later. For a vegetarian version, swap the shredded chicken for chickpeas and keep the rest of the filling the same.