Greek Chicken Quesadillas With Melty Cheese (Printable)
Flavorful fusion of Greek chicken and cheesy quesadillas with Mediterranean veggies in crispy tortillas.
# What You'll Need:
→ Chicken & Marinade
01 - 2 boneless, skinless chicken breasts, diced into 1/2-inch pieces
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh lemon juice
05 - 1 tsp dried oregano
06 - 1/2 tsp dried thyme
07 - 1/2 tsp sea salt
08 - 1/4 tsp 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 tbsp olive oil, for cooking
# How-To Steps:
01 - Combine diced chicken, olive oil, minced garlic, lemon juice, oregano, thyme, sea salt, and black pepper in a mixing bowl. Toss until evenly coated. Cover and refrigerate for at least 15 minutes, allowing flavors to penetrate the meat.
02 - Heat a large skillet over medium-high heat for 2 minutes. Add marinated chicken in a single layer. Cook for 5-6 minutes, stirring occasionally, until chicken is browned on the outside and cooked through to an internal temperature of 165°F. Transfer to a plate and set aside.
03 - Wipe skillet clean with paper towels. Place one tortilla flat on a clean surface. Sprinkle half of the tortilla with 1/4 cup mozzarella, 2 tablespoons feta, one-fourth of cooked chicken, 2 tablespoons red onion, 2 tablespoons roasted peppers, 2 tablespoons spinach, and 2 tablespoons olives. Fold tortilla in half to create a half-moon shape.
04 - Brush skillet with 1 teaspoon olive oil and heat over medium heat. Place filled quesadilla in pan. 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 golden and crispy. Transfer to cutting board.
05 - Repeat cooking process with remaining tortillas and filling. Let quesadillas rest for 1 minute before slicing into 4 wedges each. Serve immediately while cheese is still melted and tortillas remain crispy.
# Expert Advice:
01 -
- That magical moment when Greek flavors meet Mexican comfort food in one crispy, melty package
- A weeknight dinner that feels special but comes together in under 40 minutes with minimal cleanup
02 -
- Overcrowding the pan makes tortillas steam instead of crisp, so cook them one at a time
- Letting the chicken rest in the marinade for the full 15 minutes makes a noticeable difference in flavor
03 -
- Use a cast iron skillet if you have one, it creates the most even heat distribution
- Let the quesadilla rest for 1 minute before slicing so the cheese sets slightly