Description
A cozy and flexible quesadilla filled with mozzarella, feta, spinach, and roasted red peppers, perfect for a quick weeknight meal.
Ingredients
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1 cup baby spinach, roughly chopped
- 1/2 cup roasted red peppers, sliced
- 1/4 cup thinly sliced red onion
- 1 cup cooked shredded chicken breast or chickpeas for vegetarian version
- 2 tablespoons olive oil or butter for the skillet
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Optional: a squeeze of lemon and a handful of chopped fresh parsley
Instructions
- Prep your fillings: Toss the chicken or chickpeas with oregano, cumin, salt, and pepper. Warm chicken briefly in a pan with olive oil.
- Heat the skillet: Place a large nonstick skillet over medium heat and add 1/2 tablespoon olive oil.
- Build the quesadilla: Lay one tortilla flat and sprinkle a quarter of the mozzarella over half. Add spinach, roasted red peppers, red onion, feta, and the seasoned protein. Fold the tortilla over.
- Cook: Place folded quesadilla in the skillet; cook 2–3 minutes per side until golden brown and cheese is melted.
- Finish and serve: Transfer to a cutting board, rest for 1 minute, then cut into wedges. Finish with lemon and parsley if using.
Notes
For extra crisp, reheat quesadilla in a skillet over medium-low heat. You can also store filling separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean