Description
These Greek Chicken Quesadillas with Melty Cheese are a delightful blend of savory marinated chicken, fresh vegetables, and gooey cheese wrapped in crispy tortillas. Perfect for a quick dinner or a cozy night in, they bring the vibrant flavors of Mediterranean cuisine to your table.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas (10-inch)
- 2 cups shredded cheese (a mix of mozzarella and feta cheese)
- 1 cup fresh spinach leaves, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- Cooking spray or additional olive oil, for cooking
- Tzatziki sauce (store-bought or homemade)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for garnish)
Instructions
- In a bowl, combine 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Whisk until thoroughly mixed. Add 1 pound of boneless, skinless chicken breasts, ensuring they are well coated. Let marinate for at least 10 minutes (or up to 2 hours if you have the time) to enhance the flavors.
- Heat a skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Avoid overcrowding the pan to ensure even cooking.
- After cooking, remove the chicken from the skillet and let it rest for about 5 minutes. Once cooled slightly, shred the chicken using two forks. Set aside.
- In a clean skillet, lightly grease with cooking spray or olive oil. Place one tortilla in the skillet. On one half of the tortilla, layer 1/2 cup of shredded cheese, 1/4 cup of shredded chicken, 1/4 cup of chopped spinach, 1/4 cup of halved cherry tomatoes, 2 tablespoons of sliced red onions, and 2 tablespoons of sliced Kalamata olives. Fold the tortilla over to cover the filling.
- Cook for 3-4 minutes on one side, or until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook for an additional 3-4 minutes until the cheese is melted and the other side is golden. Use a spatula to avoid spilling the filling while flipping.
- Repeat steps 4 and 5 with the remaining tortillas and filling ingredients, adding more oil to the skillet as necessary.
- Slice the quesadillas into wedges and serve immediately with tzatziki sauce for dipping, garnished with fresh parsley and lemon wedges. Enjoy the melty, cheesy goodness!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Allowing the chicken to marinate enhances flavor and keeps it tender. Use a cast iron skillet for the best crispy texture, and avoid overstuffing the quesadillas for easier cooking.