Greek Chicken Quesadillas With Cheese (Printable View)
Crispy tortillas filled with Greek-marinated chicken, Mediterranean vegetables, and melted mozzarella-feta blend. Ready in 35 minutes for an easy fusion dinner.
# What You Need:
→ Chicken & Marinade
01 - 2 boneless, skinless chicken breasts, diced into 1/2-inch pieces
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Vegetables & Cheese
09 - 1/2 cup red onion, finely diced
10 - 1/2 cup roasted red peppers, sliced into strips
11 - 1/2 cup baby spinach, chopped
12 - 1/2 cup Kalamata olives, pitted and sliced
13 - 1 cup shredded mozzarella cheese
14 - 1/2 cup crumbled feta cheese
→ Quesadillas
15 - 4 large flour tortillas, 10-inch diameter
16 - 1 tablespoon olive oil, for cooking
# How-To Steps:
01 - Combine diced chicken, olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper in a mixing bowl. Toss thoroughly to coat, cover, and refrigerate for 15 minutes.
02 - Heat a large skillet over medium heat. Add marinated chicken and sauté for 5-6 minutes, stirring occasionally, until fully cooked through and lightly browned. Transfer to a plate.
03 - Wipe skillet clean. Place tortilla flat and distribute mozzarella, feta, cooked chicken, red onion, roasted peppers, spinach, and olives over half. Fold tortilla in half to create half-moon shape.
04 - Brush skillet with olive oil and place quesadilla in pan. Cook 2-3 minutes per side until golden brown and cheese melts completely. Repeat with remaining tortillas and filling.
05 - Transfer quesadillas to cutting board. Slice each into 4 wedges and serve immediately while hot and crispy.
# Expert Advice:
01 -
- The feta creates these incredible salty pockets that burst through the creamy mozzarella in every bite
- Marinating the chicken ahead of time means you get maximum flavor with almost zero active cooking time
02 -
- Overfilling the tortillas seems like a good idea until cheese starts escaping into your pan so resist the urge to pile it too high
- Letting the chicken rest in the marinade while you prep all the vegetables makes the whole process feel much more manageable
03 -
- Drying your chicken pieces with paper towels before marinating helps the coating actually stick instead of sliding off
- Wiping the skillet between cooking the chicken and the quesadillas prevents the garlic from burning and tasting bitter