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
Scale
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
