Ingredients
Method
- Combine mozzarella, feta, spinach, tomato, red onion, and black pepper in a mixing bowl.
- Lay a tortilla on a flat surface, fill one half with the mixture, and fold it over.
- Heat olive oil in a skillet over medium heat and cook the quesadilla for 3 to 4 minutes per side until golden brown.
- Cut into wedges and serve warm.
Nutrition
Notes
Ingredient Variation: I have found that adding a few chopped kalamata olives gives this a wonderful salty punch if you want to lean even further into those Mediterranean flavors.
Preventing Sogginess: I always make sure to pat my spinach and tomatoes dry with a paper towel after washing them because any extra moisture will keep your tortilla from getting that perfect golden crunch.
Cooking Technique: My secret for the best texture is to press down lightly with a spatula while the quesadilla is in the pan to help the feta and mozzarella bind everything together.
Serving Suggestion: I love to serve these with a side of cool tzatziki or even just a simple squeeze of fresh lemon to cut through the richness of the cheeses.
Leftover Advice: If I am saving these for later, I always use a toaster oven or a skillet to reheat them since a microwave makes the flour tortilla lose its satisfying crispness.
Make Ahead Tip: You can easily mix the filling ingredients in a bowl the night before and keep