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); 1/3 cup diced red onion; 1 cup chopped spinach; 1/2 cup feta cheese; 1 cup shredded mozzarella cheese; 3 burrito style tortillas; Small amount of cooking oil (for pan frying)

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Introduction

These Mediterranean quesadillas offer a fresh twist on a classic favorite, combining vibrant vegetables and creamy cheeses inside warm, crispy tortillas. Perfect for a quick lunch or light dinner, they bring delightful flavors inspired by the Mediterranean diet.

A stack of five folded quesadilla slices is placed on a white plate with a thin dark rim, resting on a white marbled surface. Each quesadilla layer has a soft, golden-brown tortilla filled with melted white cheese, bright green spinach leaves, and small bits of red tomato. The layers show a mix of smooth melted cheese and leafy spinach textures with spots of juicy red tomato inside. To the right of the quesadilla stack, two cherry tomatoes, one whole and one cut in half, add a fresh splash of red color. The background is 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 mixing bowl, combine the diced tomato, red onion, chopped spinach, feta cheese, and shredded mozzarella cheese.
Step 2: Spread about one-third of the filling on one side of each tortilla, then fold the tortilla in half to enclose the filling.
Step 3: Heat a small amount of oil in a large flat pan or on a griddle over medium heat. Place the folded tortillas in the pan and cook for 3 to 4 minutes on each side. Press gently with a spatula to ensure even cooking and until the tortillas are lightly browned and the cheese is melted.
Step 4: Remove from the pan, cut each quesadilla into four slices, and serve with your choice of toppings such as sour cream, salsa, or pico de gallo.

Tips & Variations

For extra flavor, add a pinch of dried oregano or crushed red pepper to the filling mixture.
Swap spinach for kale or arugula for a peppery variation.
Use whole wheat tortillas for a healthier option.
Serve with tzatziki sauce for a Mediterranean touch.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a toaster oven to keep them crispy. Avoid microwaving, as it may make the tortillas soggy.

How to Serve

A stack of four quesadilla slices arranged neatly on a white plate with a thin dark rim. Each slice shows a golden-brown crispy tortilla on the outside, with visible filling layers of white melted cheese, fresh green spinach leaves, and small pieces of red tomato inside. The quesadilla edges are slightly browned, adding texture contrast. Next to the stack, there are two small cherry tomatoes, one whole and one cut in half exposing its juicy red interior. The plate sits on a white marbled surface with a blurred background that includes a hint of orange sauce in a dish behind the quesadilla. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the tomato, onion, spinach, and cheese mixture ahead of time and store it in the refrigerator for up to 24 hours. Just fold and cook the quesadillas fresh for the best texture.

What cheese can I use if I can’t find feta?

Goat cheese or a tangy ricotta salata work well as substitutes and provide a similar salty, creamy flavor.