Name: Spinach and Feta Quesadillas Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican-American
Ingredients: 4 medium tortillas (flour, whole wheat, or gluten-free); 2 cups fresh spinach (chopped); 1 cup feta cheese (crumbled); 1/4 cup sun-dried tomatoes (chopped); 1/4 cup black olives (sliced); 1/2 cup cooked grilled chicken (diced); 2 tablespoons olive oil or butter (for cooking)

Description

This Spinach and Feta Quesadillas recipe is a quick and delicious meal perfect for lunch or dinner. Packed with fresh spinach, tangy feta cheese, and optional sun-dried tomatoes, olives, and grilled chicken, these quesadillas are crispy on the outside and flavorful on the inside. Ready in just 20 minutes, they make a great vegetarian or protein-packed option for a satisfying meal.

Ingredients

Quesadilla Ingredients

4 medium tortillas (flour, whole wheat, or gluten-free)
2 cups fresh spinach (chopped)
1 cup feta cheese (crumbled)
1/4 cup sun-dried tomatoes (chopped)
1/4 cup black olives (sliced)
1/2 cup cooked grilled chicken (diced)
2 tablespoons olive oil or butter (for cooking)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Ingredients: Rinse and chop the fresh spinach thoroughly. Crumble the feta cheese into a bowl. Prepare optional add-ins like sun-dried tomatoes, black olives, and grilled chicken by chopping or slicing as needed.
Assemble the Quesadillas: Lay a tortilla flat on a clean surface. Evenly spread the chopped spinach and crumbled feta on one half of the tortilla. Add any optional ingredients such as sun-dried tomatoes, olives, or grilled chicken on top. Fold the tortilla in half gently pressing to seal the filling inside.
Cook the Quesadillas: Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter to coat the pan. Place the folded quesadilla in the skillet and cook for 2-3 minutes until the underside is golden brown and crispy. Carefully flip and cook the other side for another 2-3 minutes until it is equally golden and the cheese inside is melted.
Slice and Serve: Remove the cooked quesadilla from the skillet and place on a cutting board. Use a sharp knife or pizza cutter to slice it into wedges. Serve immediately while warm, optionally with your favorite dips or sides such as salsa, sour cream, or guacamole.

Notes

You can substitute or omit the grilled chicken to make this dish fully vegetarian.
Use gluten-free tortillas to make the recipe gluten-free friendly.
Adjust cooking time slightly depending on tortilla thickness and stove heat to avoid burning.
For a crispier quesadilla, press down gently with a spatula while cooking.
Store leftovers in an airtight container and reheat in a skillet for best texture.