Name: Mediterranean Quesadillas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 3 large flour tortillas (10″ burrito-style); 1 cup shredded mozzarella cheese; 1/2 cup crumbled feta cheese; 1 cup fresh spinach, roughly chopped; 1 medium tomato, diced; 1/4 small red onion, thinly sliced; 1 tablespoon olive oil (for cooking)

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Short description

I love these Mediterranean quesadillas for their crispy tortillas filled with gooey cheese and vibrant, veggie-packed flavors—ready in just about 15 minutes for a quick, satisfying meal.

Mediterranean Quesadillas

Why I’ll Love This Recipe

I’m all about easy yet flavorful meals, and this one hits the spot. It brings together creamy mozzarella and tangy feta, fresh spinach, juicy tomatoes, and red onion—all the Mediterranean goodness in a handheld. Perfect for lunch, dinner, or even a fun snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flour tortillas (I use 10″ burrito-style)
Shredded mozzarella cheese
Crumbled feta cheese
Fresh spinach, roughly chopped
Tomato, diced
Red onion, thinly sliced
Olive oil (for cooking)

Directions

In a bowl, mix mozzarella, feta, chopped spinach, tomato, and red onion until well combined.
Heat a bit of olive oil in a skillet over medium heat.
Spoon about one-third of the filling onto one half of each tortilla, then fold the other half over.
Place the folded tortilla in the skillet, press gently with a spatula, and cook 3–4 minutes per side until the cheese melts and the tortilla is golden brown.
Let cool a couple of minutes, then slice into wedges and serve.

Servings and timing

Servings: Makes about 3 quesadillas (each one-quarter of a tortilla filled).
Prep time: ~5 minutes
Cook time: ~10 minutes
Total time: ~15 minutes

Variations

I often add kalamata olives, artichoke hearts, or roasted red peppers for extra Mediterranean flair.
Want to boost protein? I’ll toss in some shredded cooked chicken.
To keep it vegetarian-friendly, I sometimes swap mozzarella with cheddar or jack cheese.
For a gluten-free option, I switch to corn or gluten-free tortillas.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days.
To reheat, I heat them in a skillet or toaster oven until crispy. They freeze well too—just wrap them and reheat from frozen in a skillet on low until warmed through.

FAQs

Can I make them ahead of time?

Yes—I often mix the filling and refrigerate for up to a day. When I’m ready, I assemble and cook fresh for best texture.

Are they freezer-friendly?

Definitely. I freeze the assembled, uncooked quesadillas in a single layer. When I want one, I cook it straight from the freezer in the skillet on low heat until heated through.

What dips go well with these?

I love serving them with tzatziki, hummus, or simple salsa. Tzatziki adds a refreshing Greek touch that pairs perfectly.

Can I bake them instead of skillet-cooking?

Absolutely. I’ve baked them at 350 °F (175 °C) for about 5–7 minutes per side until golden—helps when cooking larger batches.

Can I make them vegan?

Yes—I swap the dairy cheese for vegan mozzarella and vegan feta alternatives. All the veggies remain the same, and they still turn out flavorful and melty.

Conclusion

I enjoy how these Mediterranean quesadillas come together fast with wholesome, vibrant ingredients. They’re versatile, customizable, and keep well—perfect for quick meals or make-ahead cooking. If you love Mediterranean flavors and crave something golden and cheesy, these are definitely for me.