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Simple Greek Quesadillas Recipe

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4.1 from 77 reviews

These Simple Greek Quesadillas combine creamy feta, mozzarella, and cream cheese with juicy tomatoes, shredded chicken, and aromatic Greek herbs for a flavorful and easy-to-make meal. Perfect for a quick lunch, dinner, or snack, these quesadillas are cooked on the stovetop until golden and crispy, then served with refreshing cucumber slices and tangy tzatziki sauce.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For Filling

  • 4 ounces light cream cheese, softened
  • 1 cup mozzarella cheese, shredded
  • ½ cup feta cheese, crumbled
  • 1 clove garlic, minced
  • 1 teaspoon Greek herb blend
  • 2 tablespoons fresh parsley, chopped
  • 1 ½ cups Roma tomatoes, coarsely chopped
  • 1 cup chicken, cooked and shredded

For Quesadillas Prep

  • 8 flour tortillas
  • 2 tablespoons butter, softened

Optional Toppings

  • 2 medium cucumbers, sliced
  • 1 cup tzatziki sauce

Instructions

  1. Prepare the filling: In a large bowl, combine the softened cream cheese, shredded mozzarella, crumbled feta, minced garlic, Greek herb blend, chopped fresh parsley, cooked shredded chicken, and coarsely chopped Roma tomatoes. Mix until all ingredients are evenly incorporated, then set aside.
  2. Heat the pan: Place a large sauté pan on the stovetop over medium heat to warm up while you assemble the quesadillas.
  3. Assemble quesadillas: On a clean cutting board or flat surface, lay out four tortillas. Spread about ½ cup of the prepared chicken and cheese filling evenly across each tortilla, covering the surface edge to edge.
  4. Cook the quesadilla: Melt ½ tablespoon of butter in the heated pan. Place one filled tortilla in the pan, then top it with another tortilla to sandwich the filling.
  5. Sauté first side: Cook the quesadilla until the bottom tortilla is golden and crispy, about 3-4 minutes. Use a spatula to gently press down on the quesadilla, helping the filling spread evenly and melt inside.
  6. Flip and cook second side: Carefully flip the quesadilla and continue cooking until the second side is also golden brown and the filling is heated through, approximately 3-4 minutes more.
  7. Repeat: Remove the cooked quesadilla from the pan and place on a plate. Repeat the melting of butter and cooking process with the remaining tortillas and filling mixture.
  8. Serve: Cut each quesadilla into wedges and serve warm alongside sliced cucumbers and tzatziki sauce for dipping, if desired.

Notes

  • The chicken and cheese-tomato filling can be prepared up to one day ahead and stored in the refrigerator to save time.
  • Use light cream cheese to reduce fat content without compromising creaminess.
  • Greek herb blend typically includes oregano, thyme, and rosemary—adjust seasoning to taste.
  • For a crispier quesadilla, ensure the pan and butter are hot before adding the tortillas.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/simple-greek-quesadillas-recipe/