Mediterranean Quesadillas Spinach Feta Mozzarella Red Onion

Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion are more than just a quick meal; they’re a vibrant burst of sunshine on a plate! Imagin extracte the satisfying crisp of a golden-brown tortilla giving way to a molten core of creamy mozzarella, tangy feta, and sweet, caramelized red onion, all mingling with the earthy freshness of wilted spinach. This isn’t your average weeknight dinner; it’s a flavorful escape that transports you straight to the sun-drenched coastlines of the Mediterranean with every bite. What makes these quesadillas so irresistible is the perfect harmony of textures and tastes – the salty feta, the mild mozzarella, the slight bite of the onion, and the healthy goodness of spinach creating a symphony in your mouth. It’s the kind of dish that’s both comforting and exciting, easily adaptable to your cravings, and guaranteed to become a family favorite. Let’s dive into creating these delightful Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion!

Ingredients:

• 4 large flour tortillas
• 1 cup fresh spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1/2 cup crum extractbled feta cheese
• 1 small ripe tomato, finely diced
• 1/4 cup red onion, very thinly sliced
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste

Preparing the Filling

Step 1: Sauté the Aromatics and Spinach

The first step to creating these vibrant Mediterranean Quesadillas is to build a flavorful base. Place a medium-sized skillet over medium heat. Once the skillet is warm, add the tablespoon of olive oil. Allow the oil to shimmer slightly, indicating it’s ready for the aromatics. Carefully add the thinly sliced red onion to the hot oil. Sauté the onions for about 3-4 minutes, stirring occasionally, until they begin extract to soften and turn translucent. You don’t want them to brown too deeply, just to mellow out their sharp bite and release their sweet aroma. Now, add the roughly chopped fresh spinach to the skillet. The spinach will seem like a lot, but it wilts down considerably. Stir the spinach into the onions and cook for another 1-2 minutes, just until it wilts and becomes tender. Season this mixture generously with freshly ground black pepper to your liking. This step ensures the spinach is tender and the onions are softened, preventing any raw crunch in your final quesadilla. Remove the skillet from the heat and set aside.

Assembling the Quesadillas

Step 2: Layering the Cheeses and Vegetables

Now that our flavorful sautéed mixture is ready, it’s time to assemble the quesadillas. Lay out your four flour tortillas on a clean work surface. Evenly distribute the sautéed spinach and onion mixture across two of the tortillas, ensuring it covers about half of each tortilla. This concentrated filling will make for a delightful bite. Next, sprinkle the diced tomato over the spinach and onion mixture. The fresh, juicy tomato will add a burst of acidity and freshness that beautifully complements the other ingredients. Now, comes the cheese! Evenly sprinkle the shredded mozzarella cheese over the tomato and vegetable mixture. The mozzarella will melt beautifully and provide that classic gooey quesadilla texture. On top of the mozzarella, scattrum extractthe crumbled feta cheese. The feta will add its distinctive salty and tangy flavor, characteristic of Mediterranean cuisine. It’s important to distribute the ingredients evenly so each bite of your quesadilla is packed with flavor.

Cooking the Quesadillas

Step 3: Folding and Searing the First Side

Carefully take the remaining two tortillas and place them over the filled halves of the first two tortillas, essentially creating two folded quesadillas. Gently press down on the top tortilla to help the filling adhere. Now, heat a clean, non-stick skillet or griddle over medium heat. You can add a tiny bit more olive oil if you wish, or cook them dry if your skillet is well-seasoned. Carefully place one or two of the assembled quesadillas into the heated skillet. Cook for 3-5 minutes on the first side. You are looking for a beautiful golden-brown color and for the bottom tortilla to become slightly crisp. Resist the urge to press down too hard at this stage, as it can push the filling out. Peek underneath to check the color; you want a nice even sear.

Step 4: Flipping and Cooking the Second Side

Once the first side of the quesadilla has achieved a lovely golden-brown hue and is slightly crisp, it’s time to flip. The easiest way to do this is with a wide spatula. Carefully slide the spatula underneath the quesadilla and with a confident motion, flip it over. Continue to cook the second side for another 3-5 minutes, or until it also turns a beautiful golden-brown and the cheese inside has melted completely. You should see the mozzarella becoming gooey and stretchy, and the feta softening. If you are cooking two quesadillas at once, ensure they are not overcrowding the pan, which could lead to uneven cooking. If the tortillas are browning too quickly before the cheese is melted, reduce the heat slightly and cover the skillet with a lid for a minute or two to help the cheese melt through.

Step 5: Ensuring Cheese is Melted and Serving

The final check is to ensure all the cheese is thoroughly melted. When you gently press on the top of the quesadilla, it should feel soft and yielding, indicating the melted cheese is holding everything together. Once both sides are perfectly golden-brown and the cheese is beautifully melted and gooey, carefully remove the quesadillas from the skillet. Transfer them to a cutting board. Allow them to rest for just a minute or two before slicing. This short resting period allows the melted cheese to set slightly, making them easier to cut and preventing the filling from oozing out excessively. Using a sharp knife or a pizza cutter, slice each quesadilla into wedges. You can cut them into halves or quarters, depending on your preference. Serve immediately while they are hot and the cheese is wonderfully melty. The combination of the warm, crisp tortilla, the tender spinach and onion, the juicy tomato, and the salty feta with gooey mozzarella makes for an incredibly satisfying meal.

Conclusion:

We’ve reached the end of our culinary journey with these delicious Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion! I hope you enjoyed creating and will savor every bite of these flavorful quesadillas. The combination of creamy mozzarella, tangy feta, sweet red onion, and nutrient-rich spinach, all wrapped in a warm tortilla, creates a truly satisfying meal. They are perfect for a quick weeknight dinner, a light lunch, or even an appetizer for your next gathering.

For serving, these quesadillas pair beautifully with a side of fresh Greek salad, a dollop of tzatziki sauce, or a simple salsa. You can also cut them into wedges and serve them with your favorite dips. Don’t be afraid to get creative with variations! You could add some Kalamata olives for an extra briny kick, sun-dried tomatoes for a deeper tomato flavor, or even grilled chicken or chickpeas for added protein. Experiment with different herbs like oregano or dill to further enhance the Mediterranean profile.

The beauty of the Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion lies in their simplicity and adaptability. I encourage you to make them your own and discover your favorite combinations. Happy cooking, and more importantly, happy eating!

Frequently Asked Questions:

Can I make these Mediterranean Quesadillas ahead of time?

Yes, you can prepare the filling for the Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion ahead of time and store it in an airtight container in the refrigerator for up to two days. You can then assemble and cook the quesadillas when you’re ready to serve. It’s best to cook them fresh for the crispiest results.

What kind of tortillas work best for these quesadillas?

Medium to large flour tortillas are generally recommended for these Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion as they hold the filling well and become wonderfully crispy when cooked. Whole wheat or gluten-free tortillas can also be used, though they might have a slightly different texture when cooked.

Mediterranean Quesadillas with Spinach, Feta, and Mozzarella

A quick and flavorful quesadilla packed with Mediterranean-inspired ingredients like fresh spinach, tangy feta, melty mozzarella, juicy tomatoes, and sweet red onions, all encased in a golden-brown tortilla.

Prep Time
10 Minutes

Cook Time
15 Minutes

Total Time
25 Minutes

Servings
2 servings

Ingredients

• 4 large flour tortillas
• 1 cup fresh spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 small ripe tomato, finely diced
• 1/4 cup red onion, very thinly sliced
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste

Instructions

1. Step 1
   Sauté the red onion in olive oil over medium heat until softened and translucent (about 3-4 minutes). Add the spinach and cook until wilted (1-2 minutes). Season with black pepper. Remove from heat.
2. Step 2
   Lay out two tortillas. Evenly distribute the spinach and onion mixture over half of each tortilla. Sprinkle the diced tomato over the vegetable mixture.
3. Step 3
   Sprinkle mozzarella cheese over the tomato and vegetables, then top with crumbled feta cheese.
4. Step 4
   Place the remaining two tortillas over the filled halves, creating folded quesadillas. Gently press down.
5. Step 5
   Heat a skillet over medium heat. Cook each quesadilla for 3-5 minutes per side, until golden brown and the cheese is melted and gooey.
6. Step 6
   Remove quesadillas from the skillet, let rest for a minute, then slice into wedges and serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.