Greek Chicken Quesadillas With Melty Cheese (Printable version)
Crispy quesadillas featuring Greek-seasoned chicken, Mediterranean vegetables, and melted cheeses in golden tortillas.
# What You’ll 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 fresh baby spinach, coarsely 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, 2 tablespoons olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper in a mixing bowl. Toss thoroughly to coat evenly. Cover and refrigerate for 15 minutes to allow flavors to penetrate.
02 - Heat a large skillet over medium heat for 2 minutes. Add marinated chicken in a single layer. Cook for 5-6 minutes, stirring occasionally, until chicken is golden brown and cooked through with internal temperature reaching 165°F. Transfer to a plate and set aside.
03 - Wipe the skillet clean. Place one tortilla flat on a clean surface. Sprinkle half of the tortilla with 1/4 cup mozzarella, 2 tablespoons feta, one-quarter of the cooked chicken, 2 tablespoons 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-high heat. Place the assembled quesadilla in the pan. Cook for 2-3 minutes until the bottom is golden brown and crispy. Flip carefully and cook for an additional 2-3 minutes until the cheese is completely melted and the second side is golden.
05 - Transfer the quesadilla to a cutting board. Let rest for 1 minute, then cut into 4 wedges. Repeat the assembly and cooking process with the remaining tortillas and filling ingredients. Serve immediately while hot and crispy.
# Expert tips:
01 -
- The marinated chicken stays incredibly juicy even after cooking
- Feta and mozzarella together create the most irresistible cheesy pull
02 -
- Do not skip the marinating time or the chicken will lack depth
- Keep the heat at medium to prevent burning before the cheese melts
03 -
- Use a cast iron skillet for the crispiest exterior
- Press down gently with your spatula to ensure even cheese melting