Greek Chicken Quesadillas With Melty Cheese (Printable)
Crispy tortillas with Greek chicken, melted mozzarella and feta, plus Mediterranean veggies for a quick, satisfying meal.
# What You'll 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, julienned
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 pan-frying
# How To Make It:
01 - Combine diced chicken, olive oil, minced garlic, lemon juice, oregano, thyme, salt, and black pepper in a mixing bowl. Toss thoroughly to coat evenly. Cover and refrigerate for 15 minutes to allow flavors to penetrate.
02 - Heat a large skillet over medium-high heat. Add marinated chicken in a single layer and sauté for 5-6 minutes, stirring occasionally, until meat is browned and cooked through with an internal temperature of 165°F. Transfer to a plate and set aside.
03 - Wipe skillet clean. Place one tortilla flat on a clean surface. Distribute mozzarella and feta on half the tortilla. Layer cooked chicken, red onion, roasted peppers, spinach, and olives over the cheese. Fold tortilla in half to create a half-moon shape.
04 - Brush skillet with olive oil and heat over medium heat. Place assembled quesadilla in pan and cook for 2-3 minutes until bottom is golden brown and cheese begins to melt. Carefully flip and cook second side for 2-3 minutes until cheese is fully melted and tortilla is crispy.
05 - Transfer quesadilla to cutting board and let rest for 1 minute. Cut into 4 wedges using a sharp knife or kitchen shears. Repeat with remaining tortillas and filling. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The melty mozzarella and salty feta create this incredible cheese pull that makes every bite feel like a special occasion
- These come together in under 40 minutes but taste like something from a restaurant that takes reservations
02 -
- Do not overload the tortillas or the cheese will escape while cooking and make a mess of your pan
- Letting the chicken rest in the marinade for the full 15 minutes makes a noticeable difference in flavor penetration
03 -
- A cast iron skillet creates the crispest tortilla exterior but any nonstick pan will work well
- Letting the quesadilla rest for 30 seconds after cutting helps the filling set so nothing spills out