Mediterranean Quesadillas
This Recipe Might Sound Like A Culinary Conflict, But I Promise You, The Two Types Of Cuisine Pair Perfectly. If You Don’t Like Olives, Keep This In Mind: There Are Only A Few Kalamata Olives In The Whole Recipe, And They’re Chopped Up Very Finely. Plus, They Add That Ideal Hint Of Brininess To Round Out The Salty Feta Cheese. Try Them At Least Once!
Ingredients
- 2 Cups Frozen Chopped Spinach
- 1 Cup Frozen Chopped Onions
- 2 Cubes Frozen Crushed Garlic
- ½ Cup Drained Bottled Roasted Red Peppers Chopped
- 16 Kalamata Olives Finely Chopped
- ½ Cup Quartered Artichoke Hearts Chopped
- 2 Teaspoons Red Wine Vinegar
- ½ Teaspoon Dried Oregano
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Ground Black Pepper
- 8 6″ Flour Tortillas
- 2 ½ Cups 12 Ounces Shredded Mozzarella Cheese, Divided
- 1 Cup 4 Ounces Crumbled Feta Cheese, Divided
Instructions
- Preheat Griddle To Medium-High Heat.
- In A Medium Microwave-Safe Bowl, Microwave Spinach And Onions On High For 2 Minutes.
- Remove And Drain In A Mesh Strainer Lined With A Double Layer Of Paper Towels.
- Remove As Much Liquid As Possible By Squeezing Spinach Inside The Paper Towels.
- Return To Bowl.
- Add Garlic, Red Peppers, Olives, Artichokes, Vinegar, Oregano, Salt, And Black Pepper.
- Mix Well, Ensuring Garlic Is Evenly Incorporated.
- To Assemble Each Quesadilla, Layer One Tortilla With 2–3 Tablespoons Mozzarella, One-Fourth Of The Vegetable Mixture, ¼ Cup Feta, Another 2–3 Tablespoons Mozzarella, And Another Tortilla.
- Repeat For Remaining Quesadillas.
- Cook On The Griddle Until Golden Brown, About 2 Minutes.
- Flip And Brown On The Second Side, Another 2 Minutes.
- Serve Immediately.
Nutritional Information
Calories: 581 kcal