Greek Chicken Quesadillas Melty Cheese (Printable)
Marinated Greek-style chicken, feta and mozzarella with spinach and olives nestled in crisp tortillas for vibrant dinner.
# What You Need:
→ Chicken & Marinade
01 - 2 boneless, skinless chicken breasts, diced
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon 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
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
16 - 1 tablespoon olive oil, for cooking
# How To Make It:
01 - In a mixing bowl, combine diced chicken breasts with olive oil, minced garlic, lemon juice, dried oregano, dried thyme, sea salt, and black pepper. Thoroughly mix to coat the chicken, then cover and marinate for a minimum of 15 minutes.
02 - Heat a skillet over medium heat. Add the marinated chicken and sauté for 5 to 6 minutes, stirring occasionally, until the chicken is fully cooked through. Transfer to a plate and set aside.
03 - Wipe the skillet clean. Lay one flour tortilla flat, evenly arrange shredded mozzarella, crumbled feta, cooked chicken, diced red onion, roasted red peppers, chopped spinach, and sliced Kalamata olives on one half of the tortilla. Fold to create a half-moon shape.
04 - Brush the cleaned skillet with olive oil. Place the filled quesadilla in the pan and cook for 2 to 3 minutes per side or until the exterior is golden brown and the cheese is fully melted.
05 - Repeat the assembling and toasting process for the remaining tortillas and filling. Slice each into wedges and serve warm.
# Expert Suggestions:
01 -
- It's the kind of dinner that feels special but comes together fast thanks to a simple marinade.
- Leftovers (if there are any) reheat beautifully, and they're midnight-snack worthy straight from the fridge.
02 -
- If you rush the marinating step, the chicken comes out bland—trust me, patience pays off here.
- Stuff less filling than you think or you’ll spend the night chasing rogue toppings escaping in the pan.
03 -
- Use a pizza cutter for quick, clean quesadilla slices every time.
- A splash of lemon juice in the filling just before folding brightens everything up more than you’d expect.