Quick cheesy veggie quesadillas (Print Version)
# Ingredients:
→ For the Filling
01 -
1 juicy tomato, diced (sweet grape or cherry tomatoes work wonderfully, or plum if that's what you have)
02 -
1/3 cup red onion, finely diced
03 -
1 cup fresh spinach leaves, roughly chopped
04 -
1/2 cup crumbly feta cheese
05 -
1 cup mozzarella cheese, freshly shredded
→ For Assembly
06 -
3 large burrito-style flour tortillas
07 -
A splash of olive oil for the pan
# Instructions:
01 -
In a mixing bowl, combine your diced tomatoes, red onion, and chopped spinach. Crumble in the feta cheese and add the shredded mozzarella. Gently toss everything together until evenly mixed.
02 -
Take each tortilla and spoon about a third of your colorful filling onto one half. Make sure to spread it evenly but leave a small border around the edge. Fold the empty half over to create a half-moon shape.
03 -
Warm a splash of olive oil in a large pan over medium heat. Once hot, carefully place your filled tortillas in the pan (you may need to cook them one at a time). Press down gently with a spatula and cook for 3-4 minutes until golden brown. Flip and cook the other side for another 3-4 minutes until crispy and the cheese has melted beautifully.
04 -
Transfer each quesadilla to a cutting board and slice into 4 triangular pieces. Serve immediately while hot and melty, alongside your favorite toppings like cooling sour cream, zesty salsa, or fresh pico de gallo.
# Notes:
01 -
These Mediterranean Quesadillas are perfect for a quick weeknight dinner or a satisfying weekend lunch that comes together in just 15 minutes.
02 -
The combination of feta and mozzarella creates the perfect balance of tangy and melty cheese that pairs wonderfully with the fresh vegetables.
03 -
Each serving is one whole quesadilla (cut into quarters), which makes for a filling meal on its own or pair with a side salad for a complete dinner.