Greek Chicken Quesadillas With Melty Cheese (Print Version)

Crispy tortillas with marinated Greek chicken, melted cheese, and Mediterranean vegetables

# 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

# Preparation Steps:

01 - Combine diced chicken, olive oil, minced garlic, lemon juice, oregano, thyme, salt, and black pepper in a mixing bowl. Toss thoroughly to coat all pieces evenly. Cover 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, spreading pieces apart to ensure even cooking. Sauté 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 the skillet clean with a paper towel. Place one tortilla flat on a clean surface. Layer half of the tortilla with 1/4 cup mozzarella, 2 tablespoons feta, one-fourth of the cooked chicken, 2 tablespoons red onion, 2 tablespoons roasted peppers, 2 tablespoons spinach, and 1 tablespoon olives. Fold the empty half over the filling to create a half-moon shape.
04 - Brush the skillet with 1 teaspoon olive oil and heat over medium heat. Carefully transfer the assembled quesadilla to the pan. Cook for 2 to 3 minutes until the bottom is golden brown and crispy. Flip gently with a spatula and cook for an additional 2 to 3 minutes until the cheese is completely melted and the second side is golden.
05 - Transfer the cooked quesadilla to a cutting board. Repeat the assembly and cooking process with the remaining tortillas and filling ingredients. Slice each quesadilla into 4 wedges using a sharp knife or pizza cutter. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • The combination of mozzarella and feta creates the most incredible cheese pull you have ever seen
  • These come together in under 40 minutes even on your busiest weeknights
02 -
  • Do not overstuff the tortillas or the cheese will leak out during cooking
  • Letting the chicken rest in the marinade while you prep everything else makes a huge difference in flavor
03 -
  • Use a cast iron skillet if you have one for the crispiest exterior
  • Let the quesadillas rest for 1 minute after cooking so the cheese sets slightly and does not ooze out when sliced

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