Greek Chicken Quesadillas With Melty Cheese (Printable version)
Flavorful fusion of Greek-inspired chicken and classic quesadillas featuring juicy marinated chicken, melty cheese, and Mediterranean vegetables all in crispy tortillas.
# What you need:
→ Chicken & Marinade
01 - 2 boneless, skinless chicken breasts, diced into bite-sized 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
→ Quesadilla Assembly
15 - 4 large flour tortillas (10-inch diameter)
16 - 1 tablespoon olive oil, for skillet cooking
# How To:
01 - Combine diced chicken breast with olive oil, minced garlic, lemon juice, dried oregano, dried thyme, sea 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 the meat.
02 - Heat a large skillet over medium-high heat for 2 minutes. Add the marinated chicken in a single layer, spreading pieces apart to ensure proper browning. Cook for 5 to 6 minutes, stirring occasionally, until chicken is golden brown on the outside and cooked through with no pink remaining. Transfer to a plate and set aside.
03 - Wipe the skillet clean with a paper towel. Place one tortilla flat on a clean surface. Sprinkle half of the tortilla with one-quarter each of mozzarella and feta cheese. Layer with cooked chicken, red onion, roasted red peppers, spinach, and olives. Fold the empty half over the filling to create a half-moon shape.
04 - Brush the skillet lightly with olive oil and heat over medium heat. Carefully transfer the assembled quesadilla to the pan. Cook for 2 to 3 minutes on the first side until golden brown and crispy. Flip carefully and cook an additional 2 to 3 minutes until the second side is golden and the cheese has melted completely.
05 - Remove quesadilla from skillet and let rest for 1 minute. Cut into 3 or 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 Advice:
01 -
- The marriage of salty feta and melty mozzarella creates this incredible cheese situation that keeps you coming back for just one more wedge
- Marinating the chicken ahead means you are basically assembling dinner rather than cooking it from scratch on busy nights
02 -
- Overstuffing the tortilla seems tempting but leads to filling spilling out when you flip it, so practice some restraint even though you want to add more cheese
- Letting the chicken rest in the marinade while you prep everything else makes a noticeable difference in flavor penetration
03 -
- Warming your tortillas in the microwave for 15 seconds before filling makes them more pliable and less likely to crack when you fold them
- Let the cooked quesadillas rest on a cutting board for about a minute before slicing, or the cheese will ooze out everywhere