Mediterranean Quesadillas Recipe | Yummly

Mediterranean Quesadillas

Megan Peterson: "Tweaked this heavily, adding sauteed baby portabe…" Read More
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  • 10 flour tortillas (8 inch, $1.93)
  • 1 pound frozen chopped spinach ($1.49)
  • 1 red onion (small, $0.77)
  • 6 ounces roasted red peppers ($0.85)
  • 3.17 ounces kalamata olives ($1.66)
  • 1 handful fresh parsley (optional $0.43)
  • 4 ounces feta cheese (crumbled $1.74)
  • 8 ounces shredded mozzarella ($2.50)
  • 1 teaspoon dried oregano ($0.05)
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    NutritionView More

    Sodium95% DV2270mg
    Fat48% DV31g
    Protein61% DV31g
    Carbs24% DV72g
    Fiber36% DV9g
    Calories680Calories from Fat280
    Total Fat31g48%
    Saturated Fat14g70%
    Trans Fat
    Calories from Fat280
    Total Carbohydrate72g24%
    Dietary Fiber9g36%
    Vitamin A300%
    Vitamin C70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Megan Peterson a year ago
    Tweaked this heavily, adding sauteed baby portabella mushrooms, yellow bell peppers, minced garlic, and tomatoes. Also sauteed the onions and spinach. Sprinkled Greek Cavender's seasoning in the outside of the tortillas before cooking. Mixed a little balsamic glaze with some sun-dried tomato hummus for a dip. It was killer. I've never bought roasted red peppers before but I'll be using them again in something soon. Overall, this recipe is a great concept!
    K 2 years ago
    I didnt use spinach, subbed cherry tomatoes for bell peppers and ended up baking them all in one pan because it was faster since I was making them for a crowd of friends. Also added some greek seasoning. Everyone loved it.
    Jolie Menjares 3 years ago
    Good, it was good, good
    Kelsey Lee 3 years ago
    We didn't use frozen spinach, so we were a little confused on how that would translate from frozen to fresh. We also left out the olives. Wish I would have put some olive oil or some form of heat into the mixture. This also worked better cooking on he toasted oven! We will be making again.
    Lisa Hiland 3 years ago
    Love these. I sauté the veggies and also add mushrooms to the mixture. I will make a batch of the veggie filling and keep it in the refrigerator for a quick meal throw together; just add the cheese when I am ready to cook them.
    Chen 3 years ago
    Very tasty and easy to make. It is healthy too. We have more left to freeze after dinner.
    Clark B. 4 years ago
    Home run! Excellent recipe . I dipped them in some Greek yogurt for a little zest. Everyone loved these including my 15 year old carnivore son!