Greek Chicken Quesadillas With Melty Cheese (Printable)

Flavorful fusion of Greek chicken and classic quesadillas with melty cheese and Mediterranean vegetables in crispy tortillas.

# What You’ll Need:

→ Chicken & Marinade

01 - 2 boneless, skinless chicken breasts, diced
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon 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
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
16 - 1 tablespoon olive oil, for cooking

# Directions:

01 - Combine diced chicken with olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper in a bowl. Mix thoroughly to coat, cover, and let marinate for 15 minutes.
02 - Heat a large skillet over medium heat. Add the marinated chicken and cook for 5 to 6 minutes, stirring occasionally, until fully cooked through. Transfer to a plate and set aside.
03 - Wipe the skillet clean. Place a tortilla flat and layer one half with mozzarella, feta, cooked chicken, red onion, roasted red peppers, spinach, and olives. Fold the tortilla over to create a half-moon shape.
04 - Brush the skillet with olive oil and cook each quesadilla for 2 to 3 minutes per side until golden brown and the cheese has melted completely.
05 - Repeat with remaining tortillas and filling. Slice each quesadilla into wedges and serve warm.

# Expert Suggestions:

01 -
  • The oregano and lemon marinade makes everything taste like a Greek taverna
  • Melty mozzarella meets salty feta in every single bite
02 -
  • Overcrowding the pan while cooking chicken makes it steam instead of sear, work in batches if needed
  • Do not overstuff the tortillas or you will have a delicious mess on your hands
03 -
  • Let the cooked chicken rest for a couple of minutes before assembling, it stays juicier that way
  • Use a cast iron skillet if you have one for the crispiest tortilla exterior

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