Mediterranean Quesadilla
I love Mediterranean food and this Mediterranean quesadilla recipe is the perfect fusion of Mexican and Mediterranean flavors. It’s a delicious twist on the traditional quesadillas, filled with creamy feta cheese, fresh tomatoes, and savory olives that will surely get your taste buds dancing.
What makes our Mediterranean quesadilla recipe even better is that it’s packed with nutritious ingredients. Feta cheese is high in protein and calcium, while tomatoes are rich in vitamins. Olives, a staple in Mediterranean cuisine, are full of healthy monounsaturated fats. This combination of ingredients not only adds flavor but also makes for a well-balanced and satisfying meal.
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Street taco-sized keto tortillas
- Roma tomato diced
- Shredded chicken
- Shredded mozzarella cheese
- Crumbled feta Cheese
- Chopped fresh baby spinach
- Minced garlic
- Oregano
- Olive oil divided
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest
Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add in the shredded chicken, garlic and oregano, and saute for 1 minute.
In a separate large skillet, heat the remaining olive oil. Place two tortillas into the skillet.
Top each tortilla with ¼ cup of the mozzarella cheese, some of the chicken mixture, the spinach, feta, tomato and then the remaining mozzarella cheese.
Place another tortilla on the top of each quesadilla. Saute for 4-5 minutes per side until browned and crispy. Serve and enjoy!
Variations and Substitutions
- Tortillas – If you’re looking for a different type of tortilla. You can use Mission flour tortillas (Also in Whole Wheat) OR you can use any low carb tortilla chips
- Cheese– If salty Feta is not your type of Cheese Try using other kinds of cheese such as goat cheese
- Additional Flavor – There are so many things you can add to jazz it up such as red onion, sundried tomatoes, greek yogurt, fresh parsley, sour cream, garlic hummus, garlic powder, or some fresh dill for more delicious flavor
Equipment
- Small & Large Bowl
- Pan
Storage
Storage: Store leftovers in an airtight container for 2-3 days
Freezing: You can store it in a freezer bag or airtight container for up to 3 months
Reheat in the microwave or skillet for 3-4 minutes
Pro Tips
- Don’t overstuff as this will make it harder for your cheese to melt. Try using medium-low heat to melt your cheese so you do not burn it.
- You can make your chicken from scratch but my favorite thing to do is use rotisserie chicken.
- If you have leftover chicken, you can always make a chicken salad.
FAQ
If your quesadilla is soggy, it could be due to using too much filling or cooking on too high of heat. Make sure to use a medium-low heat and don’t overstuff your quesadilla for the best results.
Absolutely! You can experiment with different types of cheese such as cheddar, mozzarella, pepper jack, or even feta. Just keep in mind that some cheeses may have varying melting points so you may need to adjust the heat accordingly.
Yes, you can easily make this recipe vegetarian by omitting the chicken and adding in extra veggies like bell peppers, onions, or mushrooms. You can also substitute with plant-based proteins like Tofu. Get creative and make it your own!
Mediterranean Quesadilla
Ingredients
- 4 Street taco sized keto tortillas
- 1 Roma tomato diced
- 2 C. Shredded chicken
- 56 g Shredded non fat mozzarella cheese
- 1/4 C. Fat Free feta
- 1 C. Chopped fresh spinach
- 2 tsp. Minced garlic
- ½ tsp. Oregano
- 1 Tsp. Olive oil divided
Instructions
- Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add in the shredded chicken, garlic and oregano, and saute for 1 minute.
- In a separate large skillet, heat the remaining olive oil. Place two tortillas into the skillet.
- Top each tortilla with ¼ cup of the mozzarella cheese, some of the chicken mixture, the spinach, feta, tomato and then the remaining mozzarella cheese.
- Place another tortilla on the top of each quesadilla. Saute for 4-5 minutes per side until browned and crispy.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
