Mediterranean Quesadillas
This recipe offers a quick and flavorful twist on traditional quesadillas, infusing them with Mediterranean notes. Large tortillas are filled with a vibrant mix of pesto, sun-dried tomatoes, mozzarella or provolone, and crumbled feta cheese, then pan-fried until golden and the cheese is melted.
Equipment
- 1 Large Non-stick Skillet or Griddle
- 1 Spatula for flipping
- 1 Cutting Board
- 1 Chef's knife for slicing
- 1 Small Spoon or Spreader for pesto
Ingredients
Main
- 4 burrito size tortillas
- 1 4 oz jar sun dried tomatoes packed in oil
- 1/2 cup pesto
- 12 slices mozzarella or provolone cheese
- 1 4 oz container crumbled feta cheese
Instructions
- Prepare the ingredients: If using sun-dried tomatoes packed in oil, lightly drain them to prevent the quesadillas from becoming too greasy.
- Assemble the first quesadilla: Lay one burrito-size tortilla flat on a clean surface.
- Spread the pesto: Spread half of the pesto evenly over one half of the tortilla, leaving a small border.
- Layer the cheeses and tomatoes: Evenly layer half of the mozzarella or provolone slices over the pesto, followed by half of the drained sun-dried tomatoes and half of the crumbled feta cheese.
- Fold the tortilla: Fold the empty half of the tortilla over the fillings to create a half-moon shape.
- Heat the skillet: Lightly grease a large non-stick skillet or griddle with a bit of the sun-dried tomato oil or olive oil, and heat over medium-low heat.
- Cook the quesadillas: Carefully place the assembled quesadilla into the hot skillet. Cook for 3-5 minutes per side, or until golden brown and crispy, and the cheese is fully melted and bubbly.
- Repeat the process: Remove the cooked quesadilla from the skillet. Repeat the assembly and cooking steps for the remaining tortillas and fillings.
- Rest and slice: Transfer the cooked quesadillas to a cutting board. Let them rest for a minute to allow the cheese to set slightly.
- Serve: Cut each quesadilla into wedges using a chef's knife and serve immediately while warm.
Notes
To achieve a perfectly crisp exterior and gooey interior, cook the quesadillas over medium-low heat. This allows the cheese to melt thoroughly without burning the tortilla. Consider using a brush to lightly coat the tortillas with a little oil from the sun-dried tomatoes for extra flavor and browning. For enhanced richness, a small pat of butter can be added to the pan. If the quesadillas are browning too quickly, reduce the heat. To elevate the dish, serve with a side of plain Greek yogurt or a fresh cucumber-dill salad for a refreshing contrast.