Ingredients
Method
Preparation
- In a bowl, mix shredded mozzarella, crumbled feta, chopped spinach, diced tomato, thinly sliced red onion, and a pinch of black pepper to combine the filling.
Assembly
- Lay one tortilla flat. Spoon one-quarter of the filling onto half of the tortilla, spreading it evenly but leaving a small border. Fold the empty half over to make a half-moon. Repeat with the remaining tortillas.
Cooking
- Warm a nonstick skillet over medium heat and add the olive oil. Tilt the pan so the oil coats the surface in a thin layer.
- Place a filled tortilla in the skillet. Cook undisturbed for 3 to 4 minutes, until the bottom is golden and crisp, and the cheese begins to melt.
- Carefully flip the quesadilla using a spatula and cook the other side for another 3 to 4 minutes until golden and the cheeses are fully melted.
Serving
- Transfer the quesadilla to a cutting board and let rest for 1 minute. Slice into wedges and serve warm.
Nutrition
Notes
Best served hot with lemon wedges on the side, Greek yogurt or tzatziki for dipping. Cool leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 3 days. Reheat in a skilled or oven for crispy texture.