We love Mexican food. We love Greek food. Why have I never thought to combine the two? Probably because I incorrectly assumed that they could not be successfully blended. Well, I stand corrected. Since a quesadilla is essentially a sandwich, it is just as highly adaptable as a sandwich can be. You can fill them with pretty much whatever you like. We generally stick to the usual suspects – chicken, veggies, Mexican spices, and of course cheese. But when I saw this idea for a quesadilla containing the Greek flavors I love so much…well, I don’t think I’ve ever saved a recipe so fast in my life. We enjoyed this as a meatless entree, but you could add chopped chicken or shrimp if you require something more. I made tzatziki sauce for dipping and then we repurposed it the following night with the fabulous chicken gyros. So, that was two home run dinners in a row. I highly recommend the pairing :) The version below contains estimate quantities since you can use as much or as little of an ingredient as you prefer. It’s pretty hard to go wrong here!
My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!
4 large (10-inch) whole wheat tortillas
Fresh spinach leaves, chopped (about 2 cups)
Diced red onion (about ½ cup)
Roasted red peppers, chopped
Sliced black olives
Mozzarella cheese, shredded (about 1-1½ cups)
Crumbled feta cheese (about 2/3 cup)
Oregano (dried or fresh)
Red pepper flakes
Place tortillas on a work surface. Very lightly brush one side of each tortilla with olive oil and flip over so the oiled side is facing down. Sprinkle the chopped spinach leaves over half of each tortilla, leaving a small rim around the edge. Layer in a similar fashion with red onion, roasted red pepper, tomatoes, olives, cheeses, oregano, and red pepper flakes as desired. Fold over the bare half of each tortilla, enclosing the fillings.
Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface. Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted. Slice into triangles and serve warm.