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Mediterranean Quesadillas

Mediterranean quesadillas with golden, crispy flour tortillas and melty mozzarella-feta are filled with spinach, sun-dried tomatoes, and Kalamata olives. Slice them open to show gooey cheese and colorful fillings in every wedge.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Quesadilla filling and tortillas
  • 4 large flour tortillas (10-inch)
  • 1 cup shredded mozzarella cheese
  • 1 cup crumbled feta cheese
  • 2 cup fresh baby spinach
  • 0.5 cup sun-dried tomatoes in oil, drained and chopped
  • 0.5 cup Kalamata olives, sliced
  • 0.25 cup red onion, thinly sliced
  • 2 tbsp fresh basil, chopped
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 1 Tzatziki for serving

Equipment

  • 1 cast iron skillet

Method
 

Preheat skillet
  1. Heat a large skillet over medium heat until hot. You should see faint shimmer when the pan is ready.
Assemble the quesadillas
  1. Lay 1 tortilla on a work surface and spread mozzarella and feta over half of the tortilla. Aim for an even layer so the cheese melts into the filling.
  2. Layer spinach, sun-dried tomatoes, olives, red onion, and basil over the cheese. Sprinkle dried oregano over the top for even seasoning.
  3. Fold the tortilla in half. Press gently to help the layers stay together.
  4. Brush the outside lightly with olive oil. This helps create a golden, crispy crust.
Cook and serve
  1. Cook the quesadilla in the skillet for 3-4 minutes per side, until golden and crispy and cheese is melted. Flip when the first side is browned and the tortilla looks set.
  2. Slice each quesadilla into wedges. Serve immediately with tzatziki for dipping.

Notes

For the crispiest edges, keep heat at medium so the tortillas brown before the cheese fully melts. Store leftovers covered in the fridge up to 3 days; rewarm in a skillet over medium-low until hot and crisp again (avoid microwaving). Freezing: no, since tortillas soften after thawing. Vegetarian note: this recipe is already vegetarian—use dairy-free feta and mozzarella if you want a dairy-free version.