Name: Easy Mediterranean Quesadilla
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Mediterranean
Ingredients: 4 flour tortillas; 1 cup shredded mozzarella cheese; 1/2 cup crumbled feta cheese; 1/2 cup diced tomatoes; 1/2 cup chopped spinach; 1/4 cup sliced black olives; 1 teaspoon dried oregano; 1 tablespoon olive oil

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I make an Easy Mediterranean Quesadilla most weeks. I keep it for quick lunch or a small dinner. It cooks fast and the cheese melts well. I started making it when evenings got busy. It uses simple food I often have at home. Leftovers do well for a second meal.

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I heat a pan and fold the tortilla. I like to keep things easy and fast. Sometimes I add a warm side like the bang-bang chicken skillet when I want more protein. The whole meal is calm and quick to make.

This recipe makes a warm, cheesy flat sandwich. It mixes mozzarella and feta with tomato, spinach, and olives. The taste is salty, fresh, and mild. People often make it for lunch, a light dinner, or a quick snack. It fits both weeknight meals and simple weekend lunches. You can serve it alone or with a small salad or soup for a fuller plate. It cooks in a skillet in a few minutes and needs little skill. You can use store tortillas and basic pantry spices for a fast meal. You can also pair it with an easy chili mac for variety.

Why make this recipe

This dish saves time. It cooks in one pan and uses simple food. You can mix what you have in the fridge. It tastes fresh from the tomato and spinach. The cheeses melt and give a creamy bite. It is easy to change for diet needs and kids. You can make it plain or add a protein. It is great for weeknights, quick lunches, or a casual meal. The clean steps mean less cleanup and less stress after a busy day.

How to make this recipe

You warm the pan, fill the tortilla, fold it, and cook both sides. The cheese melts inside and helps hold the filling. The pan gives a light brown crust for a nice bite. Watch the heat so the cheese melts but the tortilla does not burn. It takes only minutes per side. You will flip it once and cut it into wedges for easy eating. Serve right away so the cheese stays soft and the crust stays crisp.

Ingredients

4 flour tortillas, 1 cup shredded mozzarella cheese, 1/2 cup feta cheese, crumbled, 1/2 cup diced tomatoes, 1/2 cup chopped spinach, 1/4 cup sliced black olives, 1 teaspoon dried oregano, 1 tablespoon olive oil.

Use plain flour tortillas for a soft shell. Mozzarella melts well and makes the quesadilla gooey. Feta gives a salty, tangy bite. Tomatoes add juice and a fresh taste. Spinach adds color and a mild green note. Olives give a briny contrast. Oregano adds the Mediterranean flavor. Olive oil keeps the tortilla crisp in the pan.

Directions

Heat a skillet over medium heat and add olive oil. Place one tortilla in the skillet and sprinkle half of the mozzarella cheese on half of the tortilla. Top with feta cheese, tomatoes, spinach, olives, and oregano. Sprinkle the remaining mozzarella cheese over the top. Fold the tortilla in half and cook for 2-3 minutes or until the bottom is golden brown. Flip and cook the other side for another 2-3 minutes. Remove from skillet and cut into wedges. Serve warm.

Notes: Use medium heat so the cheese melts before the shell browns. Put cheese on both sides of the filling to glue it closed. Folding keeps the fillings inside and makes it easy to flip. Cut right after resting one minute so the cheese does not ooze too much. If the tortilla browns too fast, lower the heat a bit.

How to serve this recipe

Serve wedges warm on a plate. Add a small side salad or plain yogurt for a cool contrast. For brunch, you can pair the meal with a sweet dish like the cozy french toast casserole. This version works for quick family meals, packed lunches, or light dinner nights. You can also set out sauces like tzatziki or plain salsa for dipping. Cut into four wedges to make sharing easy and to help kids eat by hand.

How to store this recipe

Cool the leftovers to room temp before you store them. Put wedges in an airtight container and keep in the fridge for up to 3 days. Reheat in a skillet or an oven to keep the tortilla crisp. For longer storage, wrap each wedge and freeze up to 1 month. Thaw in the fridge and reheat in a pan. Avoid microwaving too long; it makes the shell soft and the cheese rubbery.

Tips to make this recipe

Use medium heat and watch the skillet. Too hot and the tortilla will burn before the cheese melts. Press gently with a spatula for even contact. Dry the tomato pieces so the filling does not make the shell soggy. Add spinach last so it keeps some texture. If the filling falls out, add more cheese to help it stick. Use a nonstick pan if you have one to make flipping easy.

Variation

You can add cooked chicken or shrimp for more protein. Swap mozzarella for provolone or a mild cheddar. Use whole wheat tortillas for more fiber. Leave out olives or use sun-dried tomatoes if you prefer. For a spicy kick, add red pepper flakes or a drizzle of hot sauce. Some swaps change the taste a lot, so stick to simple swaps for the same feel of the dish.

FAQs

Q: Can I make these ahead? A: Yes. Cook, cool, and store in the fridge. Reheat in a pan.

Q: Can I use other cheese? A: Yes. Use cheeses that melt well, like provolone or mild cheddar.

Q: Is this good for kids? A: Yes. Cut into small wedges and leave out strong flavors if needed.

Q: Can I add meat? A: Yes. Add pre-cooked chicken or beef slices to the filling.

Conclusion

This recipe makes a simple and fast meal you can use any day. It uses basic food and one pan. The mix of mozzarella and feta gives a mild, salty flavor. It fits quick weeknight cooks, easy lunches, and simple family meals. You can change the add-ins and still keep the same steps. Make a few at once for quick meals all week.