This Mediterranean Quesadilla recipe is ready in only 20 minutes and is packed with fresh and flavorful Mediterranean-inspired flavors. Layers of mozzarella, peppers, onions, spinach, and sun dried tomatoes are all wrapped up in a crispy tortilla for a tasty lunch or dinner.
I LOVE quesadillas because they are stupid-easy. From our Pizza Quesadilla to our Chicken Quesadillas, there’s always a quesadilla in my freezer or fridge ready to be heated up and devoured. BUT sometimes, I get tired of the same ol’ traditional quesadilla flavors. This Mediterranean quesadilla puts a fun and flavorful twist on a classic dish!
Just assemble all your ingredients between two tortillas and cook until the cheese is melted and the tortillas are crispy. You’re going to love this exciting combo of flavors!
Mediterranean Quesadilla – What You Need
- 10-inch flour tortillas: We like 10-inch as their the perfect size for a quesadilla. If you can find flavored tortillas, go for it! I think they would be amazing in this recipe.
- Shredded mozzarella cheese: A delicious melty cheese that pairs well with the other flavors in this dish.
- Red pepper: Adds a pop of color and crunch.
- Red onion: Adds a nice tang and texture.
- Fresh spinach: A mild green that adds a ton of nutrients to this dish.
- Sundried tomatoes: Make sure you drain your sundried tomatoes before adding them to your quesadilla.
- Olive oil: This is what gets the tortillas nice and crispy!
Can I use feta instead of mozzarella?
Sure, feta cheese would taste delish with these quesadillas! Just note that this particular cheese doesn’t melt well by itself. So, I’d add it as an addition to mozzarella, not in place of it.
What kind of sundried tomatoes do you recommend?
We used the sundried/marinated tomatoes from the olive bar. They are a bit more soft than those in the jar.
Add More Mediterranean Flavor!
There’s always a way to amplify the flavor of this spinach quesadilla recipe with more Mediterranean flavors. Here are some fun ideas:
- Olives: Toss a few chopped or sliced olives into your quesadilla for an extra burst of flavor.
- Artichokes: Canned artichoke hearts, diced up, make a delicious addition to this dish.
- Tapenade: Spread a layer of store-bought tapenade on the tortilla before adding your other ingredients. So flavorful!
- Pesto: A dollop of pesto on top of the spinach will add a nice herby flavor. Try our homemade pesto from our sister site, Fit Foodie Finds!
here’s a tip!
To avoid your fillings from falling out of the tortilla when you flip it, make sure to press down on the quesadilla with a spatula as it cooks. This will help everything stick together.
Storage Directions
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop it into the microwave or place it back on a skillet until heated through.
You can also freeze your quesadillas by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Just thaw before reheating.
What to Serve with Mediterranean Quesadillas
This Mediterranean quesadilla recipe is a great excuse to bring some other Mediterranean-inspired sides to the table. A salad like our Greek Orzo Salad with Feta and Cucumber Tomato Feta Salad would be delicious.
Mediterranean Quesadilla Recipe
Ingredients
- 4 large 10-inch flour tortillas
- 8 oz. shredded mozzarella cheese divided
- ½ thinly sliced red pepper divided
- ¼ thinly sliced red onion divided
- 4 oz. fresh spinach divided
- 8 oz. sundried tomatoes drained and save oil for later, divided
- 2-4 tablespoons olive oil divided
Instructions
- Assemble the quesadillas by placing 1 tortilla on the table. Sprinkle ½ cup of mozzarella cheese on one half of the tortilla.
- Next, layer ⅓ cup of shredded chicken, 4 red pepper slices, 4 red onion slices, ½ cup of spinach, and 2 sundried tomatoes.
- Drizzle some of the oil from the sundried tomatoes over the spinach and fold the empty side of the tortilla to close. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil has become fragrant place the folded tortilla into the pan and cook for 4-5 minutes.
- Flip and cook for an additional 3 minutes. Remove from pan to serve.
- Continue until all of the quesadillas have been assembled and cooked. Slice into thirds before serving.
Tips & Notes
- We used the sundried/marinated tomatoes from the olive bar. They are a bit more soft than those in the jar.
- Olives or a tapenade would be a fun addition to this recipe.
- Feta cheese would also be a fun addition, but that particular cheese doesn’t melt well by itself. So, it’s in addition and not in place of mozzarella.
