Greek Chicken Quesadillas With Melty Cheese (Printable Version)

Flavorful fusion of Greek chicken and crispy quesadillas with melty cheese and Mediterranean vegetables.

# Ingredient List:

→ Chicken & Marinade

01 - 2 boneless, skinless chicken breasts, diced into 1-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 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, 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

# Directions:

01 - Combine diced chicken with 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 at least 15 minutes to allow flavors to penetrate.
02 - Heat a large skillet over medium-high heat for 2 minutes. Add marinated chicken in a single layer, spreading pieces apart. 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 skillet clean. Place one tortilla flat on a clean surface. Distribute half the tortilla with mozzarella, feta, cooked chicken, red onion, roasted peppers, spinach, and olives. Fold tortilla in half to create a half-moon shape. Press firmly to seal.
04 - Brush skillet lightly with olive oil and heat over medium heat. Place assembled quesadilla in pan and cook for 2-3 minutes until bottom is golden brown and cheese begins melting. Carefully flip and cook additional 2-3 minutes until second side is golden and cheese is completely melted.
05 - Transfer quesadilla to cutting board and let rest 1 minute. Slice into 4 wedges using a sharp knife or pizza cutter. Repeat cooking process with remaining tortillas and filling ingredients. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • The combination of salty feta and creamy mozzarella creates this incredible cheese pull that nobody can resist
  • You get that satisfying crunch of a quesadilla but with fresh bright flavors that feel lighter than typical Tex-Mex
  • Everything cooks in one skillet and the marinade does most of the flavor work for you
02 -
  • Dont overload the tortillas or theyll tear when you try to flip them
  • Let the quesadilla rest for about a minute after cooking so the cheese sets slightly
  • A dry skillet wont give you that restaurant style crunch, so do not skip the oil
03 -
  • Use a cast iron skillet if you have one for the most even browning
  • Warm your tortillas for 30 seconds before filling so they do not crack when folded

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