Spinach and Feta Quesadilla
10min
10min
1
712
Chef's Note
For extra flavor, serve with a side of Greek yogurt mixed with a little lemon juice and garlic as a healthier alternative to sour cream. This quesadilla packs a protein punch while keeping the fat content moderate, making it perfect for a satisfying lunch that won't weigh you down.
Tags
Ingredients
2 each large flour tortillas
2 cups fresh spinach
1/3 cup feta cheese
1/2 cup shredded mozzarella cheese
6 oz cooked chicken breast, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, thinly sliced
1/2 tsp garlic powder
1/4 tsp dried oregano
1 tsp olive oil
1 tsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add 1/4 cup of sliced red onion and 1/2 cup of diced red bell pepper. Cook for 2-3 minutes until slightly softened.
- 2
Add 2 cups of fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Season with 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Stir in 1 tsp of lemon juice and remove from heat.
- 3
Place one tortilla on a clean work surface. Sprinkle 1/4 cup of mozzarella cheese evenly over half of the tortilla.
- 4
Spread the cooked spinach mixture over the cheese, then add 6 oz of diced cooked chicken breast.
- 5
Sprinkle 1/3 cup of crumbled feta cheese and the remaining 1/4 cup of mozzarella over the chicken and vegetables.
- 6
Fold the empty half of the tortilla over the filling to create a half-moon shape.
- 7
Heat the same skillet over medium heat (no need to add more oil). Place the quesadilla in the skillet and cook for 2-3 minutes until golden brown on the bottom.
- 8
Carefully flip the quesadilla and cook for another 2-3 minutes until the second side is golden and the cheese is melted.
- 9
Remove from heat, let rest for 1 minute, then cut into wedges and serve.
Nutrition Information (per serving)
712
57g
66g
25g
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