This recipe combines a Mexican favorite with the rich flavors of Greek cuisine. Filled with savory ingredients like spinach, roasted red peppers and feta cheese, you get the perfect combination of fresh ingredients along with warm spices and tortillas.
This is a very versatile recipe, so you can substitute in chicken if you would like a heavier meal option. You can make a vegetable and cheese version that skips the meat. Feel free to substitute in any other ingredients you have, and it’s simple to omit anything from this recipe that you don’t have on hand at the time of preparation.
You can warm the quesadillas two different ways. Preheat your oven to 375 degrees Fahrenheit if you are planning to bake them. You can also warm up a skillet on medium heat with a small drizzle of olive oil.
Keep the tortillas whole. Once you have the filling mixed, spoon some of the mixture onto one half of the quesadilla. Fold the other half over to close it up.
Warm the quesadilla in the oven on a cookie sheet, or you can place it in the frying pan for a crispier result.
Spinach and red onion
Sauté the spinach and the red onion in a pan with a little bit of olive oil. Once they have lost most of their moisture content and the spinach has cooked down, place them in a large bowl where you can add in the other filling ingredients.
Roasted red peppers
Drain the liquid out of the can or jar and dice the peppers up into small pieces. Add them to the filling mixture.
Drain the liquid out of the olive container and add the olives to the filling mixture.
Add the shredded cheese to the filling mixture. You can purchase pre-shredded cheese, or you can shred your own using a brick of mozzarella and a cheese grater.
If you purchased feta in water, drain the water out of the container before adding it to the filling.
Add one teaspoon oregano to the filling.
Red pepper flakes
Add ½ teaspoon of red pepper flakes to the filling.
Serve the quesadillas warm. You can provide a side of tzatziki sauce for dipping.
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