Description
These Easy Spinach Feta Quesadillas are a delicious and healthy lunch option, combining wilted spinach, tangy feta cheese, sun-dried tomatoes, black olives, and grilled chicken all melted inside crispy tortillas. Ready in just 35 minutes, they’re perfect for a quick meal that’s both satisfying and flavorful.
Ingredients
Quesadilla Ingredients
- 4 medium tortillas (flour, whole wheat, or gluten-free)
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup black olives, sliced
- ½ cup cooked grilled chicken, diced
- 2 tablespoons olive oil or butter, for cooking
Instructions
- Prepare Spinach: In a pan over medium heat, wilt 2 cups of fresh chopped spinach for 2-3 minutes. Transfer to a colander and press firmly to remove as much excess water as possible.
- Make Filling: In a bowl, combine the thoroughly drained spinach, 1 cup crumbled feta cheese, ¼ cup chopped sun-dried tomatoes, ¼ cup sliced black olives, and ½ cup diced cooked grilled chicken. Mix all ingredients thoroughly.
- Assemble Quesadillas: Lay one tortilla flat. Spoon about ¼ of the prepared filling evenly over one half of the tortilla, leaving a small border. Fold the empty half of the tortilla over the filling to form a half-moon shape. Gently press the edges to seal. Repeat this process for the remaining 3 tortillas.
- Cook Quesadillas: Heat 1 tablespoon of olive oil or butter in a large non-stick skillet over medium heat. Once hot, carefully place an assembled quesadilla into the pan. Cook for 3-5 minutes until the bottom side is golden brown and crispy.
- Flip and Finish: Carefully flip the quesadilla to the other side. Add another ½ teaspoon of butter or oil to the pan if needed. Continue to cook for another 3-5 minutes until the second side is golden brown, and the filling is hot and well-heated. Repeat for all remaining quesadillas.
- Serve: Remove cooked quesadillas from the pan and let them rest on a cutting board for a minute. Slice each quesadilla into 2 or 3 wedges using a sharp knife or pizza cutter. Serve immediately while warm, accompanied by optional toppings such as salsa, sour cream, or guacamole.
Notes
- Pressing the spinach after wilting is essential to prevent soggy quesadillas.
- Use cooked grilled chicken to add protein and extra flavor; it can be omitted for a vegetarian version.
- Optional toppings like salsa, sour cream, or guacamole complement the quesadillas well.
- Whole wheat or gluten-free tortillas can be used to match dietary preferences.
- Cook over medium heat to ensure the quesadilla cooks evenly without burning.
