Grilled Feta Quesadillas
Elevate your weeknight dinners with these irresistible Grilled Feta Quesadillas, a Mediterranean-inspired twist on a Tex-Mex classic! Stuffed with a savory blend of crumbled feta and gooey mozzarella, tender spinach leaves, juicy cherry tomatoes, and crisp red onion, these quesadillas are a symphony of flavors and textures. Infused with aromatic dried oregano, garlic powder, and fresh parsley, each bite bursts with herbaceous goodness. Golden and crisp thanks to a touch of olive oil, these quesadillas are quick to cook in just 10 minutes and pair perfectly with a creamy tzatziki or garlic yogurt sauce. Ideal for busy weeknights or casual entertaining, this recipe makes four satisfying servings that will leave everyone craving more.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 Large flour tortillas
- 1 cup Feta cheese, crumbled
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Red onion, thinly sliced
- 1 cup Cherry tomatoes, halved
- 1 cup Spinach leaves, fresh
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat a large skillet or griddle over medium heat.
In a small bowl, mix the crumbled feta, shredded mozzarella, fresh parsley, dried oregano, garlic powder, salt, and black pepper until well combined.
Brush one side of each tortilla with a light layer of olive oil. This will help achieve a golden, crispy exterior.
Lay a tortilla, oiled side down, on a clean surface. Sprinkle a quarter of the cheese mixture evenly over one half of the tortilla.
Layer a handful of spinach leaves, a few slices of red onion, and some cherry tomato halves over the cheese mixture.
Fold the tortilla in half, pressing down gently to secure the filling. Repeat with the remaining tortillas.
Carefully place the quesadilla onto the preheated skillet and cook for 2-3 minutes on each side, or until golden brown and the cheese has melted. Avoid overcrowding the skillet; cook in batches if necessary.
Remove the quesadilla from the skillet and let it cool for 1-2 minutes before cutting into triangles.
Serve warm with your favorite dipping sauce, such as tzatziki or a simple garlic yogurt sauce.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 5088 mg | 221% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 19.2 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2296 mg | 177% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
