Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe
Introduction
These Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion offer a fresh and cheesy twist on the classic quesadilla. Perfect for a quick lunch or dinner, they combine vibrant ingredients that are both healthy and satisfying. With simple preparation and versatile flavors, they’re sure to become a favorite at your table.
Ingredients
- 4 flour tortillas
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1 small tomato, diced
- 1/4 cup red onion, thinly sliced
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for frying)
Instructions
- Step 1: In a mixing bowl, combine shredded mozzarella, crumbled feta, chopped spinach, diced tomato, sliced red onion, and black pepper. Stir until evenly mixed.
- Step 2: Lay one tortilla flat on a clean surface. Spread one-fourth of the filling onto half of the tortilla, then fold it over to cover the filling.
- Step 3: Heat a non-stick skillet over medium heat and add the olive oil. Once heated, place the filled tortilla in the skillet.
- Step 4: Cook for 3-4 minutes until the bottom is golden and the cheese starts melting. Press gently with a spatula for even cooking.
- Step 5: Flip the quesadilla carefully and cook the other side for another 3-4 minutes until golden brown and crispy.
- Step 6: Remove from heat, let cool slightly, then slice into wedges. Serve warm with your favorite dipping sauce or salad.
Tips & Variations
- Use fresh spinach and high-quality cheeses to boost flavor.
- Avoid overfilling the tortillas to ensure easy flipping and cooking.
- Cook on medium heat to melt cheese evenly without burning the tortilla.
- Try swapping mozzarella and feta with goat cheese or provolone for a different taste.
- For a vegan version, replace dairy cheeses with plant-based alternatives and use vegan tortillas.
Storage
Store cooled quesadillas in an airtight container in the refrigerator for up to 3 days. Place parchment paper between stacked quesadillas to prevent sticking. For longer storage, wrap each quesadilla in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Reheat in a 375°F (190°C) oven for 10-15 minutes, or on the stovetop over medium heat for 3-4 minutes per side to keep them crispy. Microwaving is faster but may soften the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these quesadillas vegan?
Yes! Substitute the dairy cheeses with your favorite vegan cheese options and use plant-based tortillas to create a vegan-friendly version.
How do I customize Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion?
You can add other vegetables like bell peppers or mushrooms and experiment with different cheeses to suit your taste and dietary needs.
Print
Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion Recipe
- Total Time: 15 minutes
- Yield: 4 servings (1 quesadilla per serving) 1x
- Diet: Vegetarian
Description
These Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion offer a quick, healthy, and flavor-packed twist on classic quesadillas. Perfect for lunch or dinner, they combine fresh spinach, creamy cheeses, and savory veggies folded in warm tortillas and cooked to crispy perfection. This versatile recipe is ideal for casual meals, customizable for dietary preferences, and great for meal prep.
Ingredients
For the Quesadillas
- 4 flour tortillas
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1 small tomato, diced
- 1/4 cup red onion, thinly sliced
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for frying)
Instructions
- Prepare the Filling: In a mixing bowl, combine 1/2 cup shredded mozzarella cheese, 1/2 cup crumbled feta cheese, 1 cup chopped fresh spinach, 1 small diced tomato, 1/4 cup thinly sliced red onion, and 1/4 teaspoon black pepper. Stir well until evenly mixed.
- Assemble the Quesadilla: Lay one flour tortilla flat on a clean surface. Spoon one-fourth of the filling mixture onto half of the tortilla. Fold the tortilla over the filling to cover it completely.
- Cook the Quesadilla: Heat a non-stick skillet over medium heat and add 1 tablespoon olive oil. Once hot, carefully place the folded quesadilla in the skillet. Cook for 3 to 4 minutes on one side, pressing gently with a spatula to help the cheese melt evenly and to brown the tortilla.
- Flip and Finish Cooking: Carefully flip the quesadilla using the spatula and cook for another 3 to 4 minutes until both sides are golden brown and crispy.
- Serve: Remove the quesadilla from the heat and allow it to cool slightly. Slice into wedges and serve warm with your favorite dipping sauce or salad.
Notes
- Use fresh spinach and quality cheeses to enhance flavor.
- Avoid overfilling tortillas to make flipping easier and prevent spills.
- Cook on medium heat to melt cheese evenly without burning tortillas.
- Experiment by adding different cheeses like goat cheese or provolone for variety.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- For freezing, wrap quesadillas individually and freeze up to 2 months.
- Reheat in oven at 375°F for 10-15 minutes or in skillet on medium heat until crispy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snack
- Method: Frying
- Cuisine: Mediterranean
Keywords: Mediterranean quesadilla, spinach quesadilla, feta cheese recipe, mozzarella, easy lunch, quick dinner, vegetarian quesadilla
