Greek Chicken Quesadillas Melty Cheese (Printable)
Lemon-oregano chicken, melty cheeses, roasted peppers and olives folded into crisp tortillas for a flavorful fusion dinner.
# What You'll 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 ground 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 mozzarella cheese, shredded
14 - 1/2 cup feta cheese, crumbled
→ 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. Mix thoroughly, cover, and marinate for a minimum of 15 minutes.
02 - Heat a large skillet over medium heat. Add the marinated chicken and sauté for 5 to 6 minutes, stirring occasionally, until the chicken is fully cooked. Remove the chicken and set aside.
03 - Clean the skillet. Lay one flour tortilla flat and sprinkle one half with mozzarella cheese, feta cheese, cooked chicken, red onion, roasted red peppers, spinach, and Kalamata olives. Fold the tortilla to create a half-moon shape.
04 - Brush the skillet with olive oil. Place the assembled quesadilla in the skillet and cook for 2 to 3 minutes per side until golden brown and the cheese has melted.
05 - Repeat the assembly and cooking process with the remaining tortillas and filling. Cut each quesadilla into wedges and serve immediately while warm.
# Expert Suggestions:
01 -
- You can sneak a whole garden into your meal and no one complains because the flavors are so bright and cheesy.
- The mix of gooey mozzarella with tangy feta makes every bite exciting–and it’s shockingly quick to pull together after work.
02 -
- The first time I rushed and skipped patting the chicken dry, my filling turned runny and made the tortillas soggy.
- Layering cheese on both sides of the filling—not just at the bottom—held everything together and turned out way less messy slices.
03 -
- I’ve learned not to crowd the pan—one quesadilla at a time gives the crispiest result.
- The right spatula makes flipping so much less nerve-wracking—a broad, thin one is your friend here.