Description
This Mediterranean Quesadilla combines gooey mozzarella and tangy feta with fresh spinach, roasted red peppers, Kalamata olives, and creamy hummus for a vibrant twist on the classic. It’s quick, customizable, and perfect for lunch, dinner, or entertaining. With gluten-free and plant-based options, this recipe is a versatile favorite for any occasion.
Ingredients
Scale
- Main Quesadillas
- 4 medium flour tortillas
- 1½ cups shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 1 cup baby spinach
- ½ cup sliced roasted red peppers
- ¼ cup sliced Kalamata olives
- 2–3 tablespoons hummus per tortilla
- Optional Add-ins
- Grilled chicken or chickpeas
- Artichoke hearts
- Sun-dried tomatoes
- Pesto
- Optional Garnishes and Sides
- Tzatziki
- Salsa
- Fresh herbs (basil or oregano)
Instructions
- Preheat a skillet over medium heat and lightly grease with olive oil or cooking spray.
- Spread a thin layer of hummus on one side of each tortilla.
- On half of the tortillas, layer shredded mozzarella, crumbled feta, spinach, roasted red peppers, and olives.
- Top each with another tortilla, hummus-side down.
- Cook each quesadilla for 2–3 minutes per side, or until golden brown and the cheese is melted.
- Slice into wedges and serve warm with your favorite dips.
Notes
- Use gluten-free tortillas and plant-based cheese for dietary needs.
- To avoid sogginess, use less hummus and ensure vegetables are dry.
- Add spice with red pepper flakes or harissa paste.
- Store leftovers in the fridge for 2–3 days or freeze for up to 1 month.
- Reheat in a skillet or oven to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Skillet
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: ½ quesadilla
- Calories: ~350
- Sugar: ~3g
- Sodium: ~600mg
- Fat: ~18g
- Saturated Fat: ~8g
- Unsaturated Fat: ~9g
- Trans Fat: 0g
- Carbohydrates: ~28g
- Fiber: ~3g
- Protein: ~14g
- Cholesterol: ~35mg