Greek Chicken Quesadillas With Melty Cheese (Printer-friendly)

Crispy tortilla wraps with Greek-seasoned chicken, roasted peppers, olives, spinach, and melted cheese blend.

# What You 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, sliced into strips
11 - 1/2 cup baby spinach, roughly 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 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 until chicken is evenly coated. Cover and refrigerate for at least 15 minutes to allow flavors to penetrate.
02 - Heat a large skillet over medium-high heat for 2 minutes. Add marinated chicken in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until chicken is golden brown 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. Arrange half of mozzarella, feta, cooked chicken, red onion, roasted peppers, spinach, and olives on one half of the tortilla. Fold the empty half over the filling to create a half-moon shape.
04 - Brush the preheated skillet with olive oil. Carefully transfer the assembled quesadilla to the pan. Cook for 2 to 3 minutes on the first side until tortilla is golden brown and crispy. Flip gently and cook for an additional 2 to 3 minutes until cheese is fully melted and the second side is golden.
05 - Remove quesadilla from skillet and let rest for 1 minute. Cut into 4 wedges using a sharp knife or pizza cutter. Repeat cooking process with remaining tortillas and filling. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • The melty combination of mozzarella and salty feta creates an incredibly addictive cheese situation
  • Everything comes together in under 40 minutes, making it perfect for those weeknight what do I eat moments
  • The lemon and oregano marinade transforms ordinary chicken into something that transports you straight to a Greek taverna
02 -
  • Do not skip the marinating time, even if you are rushing, because those 15 minutes make all the flavor difference
  • Wipe the skillet clean between cooking chicken and quesadillas to prevent burning bits from tainting the final taste
  • Let the chicken rest for a minute after cooking so it stays juicy inside the quesadilla
03 -
  • Warm your tortillas for 30 seconds in the microwave before filling to prevent cracking when you fold them
  • If your skillet is small, cook the quesadillas one at a time and keep finished ones warm in a 200 degree oven

Return