Ingredients
- Large Flour Tortillas: 4 count
- Shredded Mozzarella Cheese: 1 cup
- Crumbled Feta Cheese: 1/2 cup
- Chopped Sun-Dried Tomatoes (packed in oil, drained): 1/4 cup
- Baby Spinach Leaves: 1 cup, loosely packed
- Kalamata Olives (pitted and sliced): 1/4 cup
- Dried Oregano: 1/2 teaspoon
- Olive Oil (or Cooking Spray): 1 tablespoon
Instructions
- Step 1: In a medium bowl, combine the shredded mozzarella, crumbled feta, chopped sun-dried tomatoes, sliced Kalamata olives, baby spinach leaves, and dried oregano; gently toss the mixture until well integrated.
- Step 2: Lay a tortilla flat and evenly spread one quarter (about 1/2 cup) of the cheese and vegetable mixture over one half of the tortilla, leaving a small border; fold the empty half over the filling to create a half-moon shape. Repeat this process for the remaining three tortillas.
- Step 3: Heat a large non-stick skillet or griddle over medium heat, then add 1 teaspoon of olive oil (or use cooking spray). Place one or two assembled quesadillas into the pan, ensuring they do not overlap.
- Step 4: Cook the quesadillas for 3 to 4 minutes per side, pressing down gently with a spatula, until the tortillas are golden-brown and crispy and the cheese is completely melted and gooey.
- Step 5: Remove the cooked quesadillas from the skillet and transfer them to a cutting board. Let them rest for one minute, then slice each quesadilla into three triangular wedges before serving warm.
Notes
- If you have leftovers, cool the cooked wedges completely, then store them separated by parchment paper in an airtight container for up to three days in the fridge.
- To bring back that satisfying crispness, reheat leftovers in a dry skillet over medium-low heat or in a toaster oven until the filling is warm and the tortilla is golden again.
- These taste fantastic served immediately alongside a dollop of cool tzatziki sauce or a simple lemon-herb vinaigrette for dipping.
- For a filling that distributes perfectly without pockets, gently squeeze excess moisture from the baby spinach and thoroughly drain the oil from the sun-dried tomatoes before tossing the mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American