Spinach and Feta Quesadilla
10min
10min
1
712
Chef's Note
For extra crispiness, press down gently on the quesadilla with a spatula while cooking. If you prefer a spicier version, add a pinch of red pepper flakes to the filling mixture.
Tags
Ingredients
2 each large flour tortillas
2 cups fresh spinach
1/3 cup feta cheese
1/2 cup mozzarella cheese, shredded
6 oz cooked chicken breast, diced
1/4 cup red bell pepper, diced
2 tablespoons red onion, thinly sliced
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Heat a large non-stick skillet over medium heat.
- 2
In a bowl, mix 2 cups fresh spinach, 1/3 cup feta cheese, 1/2 cup mozzarella cheese, 6 oz diced cooked chicken breast, 1/4 cup diced red bell pepper, and 2 tablespoons sliced red onion.
- 3
Add 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the mixture and stir well.
- 4
Place one tortilla flat on a clean surface and spread the spinach-feta mixture evenly on top, leaving about a 1/2-inch border around the edge.
- 5
Place the second tortilla on top to create a sandwich.
- 6
Add 1 teaspoon olive oil to the heated skillet and carefully transfer the quesadilla to the pan.
- 7
Cook for about 3-4 minutes until the bottom tortilla is golden brown.
- 8
Carefully flip the quesadilla using a large spatula and cook for another 3-4 minutes until the other side is golden brown and the cheese is melted.
- 9
Remove from heat and let cool for 1 minute before cutting into quarters.
- 10
Serve immediately while warm and crispy.
Nutrition Information (per serving)
712
57g
66g
25g
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