Greek Chicken Quesadillas With Melty Cheese (Print View)

Crispy tortillas filled with Greek-marinated chicken, melty mozzarella, feta, and Mediterranean vegetables. Ready in 35 minutes.

# What You'll Need:

→ Chicken & Marinade

01 - 2 boneless, skinless chicken breasts, diced into 1/2-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 freshly ground 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 brushing skillet

# How To Make It:

01 - Combine diced chicken, olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper in a mixing bowl. Toss thoroughly to coat all pieces evenly. Cover and refrigerate for 15 minutes to allow flavors to penetrate the meat.
02 - Heat a large skillet over medium heat for 2 minutes. Add marinated chicken in a single layer, spreading pieces apart to ensure proper searing. Cook for 5-6 minutes, stirring occasionally, until chicken is golden brown and cooked through with an internal temperature of 165°F. Transfer to a plate and set aside.
03 - Wipe skillet clean. Place a tortilla on a flat surface. Distribute half of mozzarella and feta over one half of the tortilla. Layer with cooked chicken, red onion, roasted peppers, spinach, and olives. Fold the empty half over the filling to create a half-moon shape.
04 - Lightly brush skillet with olive oil and heat over medium heat. Place assembled quesadilla in the pan. Cook for 2-3 minutes until the bottom is golden brown and cheese begins to melt. Carefully flip and cook an additional 2-3 minutes until the second side is golden and cheese is completely melted. Repeat with remaining tortillas and filling.
05 - Transfer each quesadilla to a cutting board. Let rest for 1 minute to allow cheese to set slightly. Cut into 4 wedges using a sharp knife or pizza cutter. Arrange on plates and serve immediately while hot and crispy.

# Expert Hints:

01 -
  • The way feta and mozzarella melt together creates this incredible creamy tangy situation that people always ask about
  • Ready in under 40 minutes but tastes like something you planned all week
  • Lunch leftovers actually improve overnight as the flavors settle into the tortilla
02 -
  • Don't overload the tortillas or they'll be impossible to flip without losing half the filling
  • Let the chicken rest for a minute after cooking so the juices redistribute instead of running everywhere
  • A dry skillet will make sad quesadillas, but too much oil makes them greasy, so find that middle ground
03 -
  • Cook the chicken in two batches if your skillet is crowded to avoid steaming instead of searing
  • Pat the roasted red peppers dry with paper towels to prevent soggy spots
  • Use a cast iron skillet if you have one, it creates the most gorgeous golden crust

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