Greek Chicken Quesadillas With Melty Cheese (Print version)

Greek-inspired chicken with melty mozzarella and feta cheese, Mediterranean vegetables wrapped in crispy tortillas for a satisfying dinner.

# What you'll need:

→ Chicken & Marinade

01 - 2 boneless skinless chicken breasts, diced into 1-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 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

→ Quesadilla Assembly

15 - 4 large flour tortillas, 10-inch diameter
16 - 1 tablespoon olive oil, for skillet cooking

# How to make it:

01 - Combine diced chicken, olive oil, minced garlic, lemon juice, oregano, thyme, sea salt, and black pepper in a mixing bowl. Toss thoroughly to coat each piece evenly. Cover the bowl and refrigerate for 15 minutes to allow flavors to penetrate.
02 - Heat a large skillet over medium-high heat for 2 minutes. Add the marinated chicken in a single layer. Cook for 5-6 minutes, stirring frequently, until chicken is browned on all sides and reaches an internal temperature of 165°F. Transfer to a plate and set aside.
03 - Wipe the skillet clean with a paper towel. Place one tortilla flat on a clean surface. Sprinkle half the tortilla with 1/4 cup mozzarella, 2 tablespoons crumbled feta, one-quarter of the cooked chicken, 2 tablespoons red onion, 2 tablespoons roasted peppers, 1 tablespoon spinach, and 1 tablespoon olives. Fold the empty half over the filling to create a half-moon shape.
04 - Brush the skillet lightly with olive oil and heat over medium heat. Carefully transfer the quesadilla to the pan. Cook for 2-3 minutes on the first side until golden brown and crispy. Flip carefully and cook an additional 2-3 minutes until cheese is completely melted and the second side is golden.
05 - Transfer the cooked quesadilla to a cutting board. Let rest for 1 minute, then cut into 4 wedges using a sharp knife or pizza cutter. Repeat assembly and cooking process with remaining ingredients. Serve immediately while hot and crispy.

# Expert suggestions:

01 -
  • The salty tang of feta against mellow mozzarella creates the perfect cheese harmony
  • Everything cooks in one skillet so cleanup happens while you eat
  • Marinating the chicken ahead means dinner comes together in fifteen minutes flat
02 -
  • Pat your roasted red peppers dry before adding them or the extra moisture will make your tortilla soggy
  • Dont overload the tortilla or you will have trouble flipping it without losing your filling
  • Let the chicken rest in the marinade while you prep everything else to maximize flavor absorption
03 -
  • Use a cast iron skillet if you have one, it creates the most evenly crisped exterior
  • Let quesadillas rest for one minute after cooking so the cheese sets slightly and does not ooze out when sliced
  • Warm your tortillas for 30 seconds in the microwave before filling to prevent cracking

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