Also, the list below are more suggestions of measurements and add-ins you could include - feel free to add or omit anything below! Depending on your taste (and time constraints), the veggies could be added raw, lightly sauteed or roasted (we like a light saute best, although the oven-roasted tomatoes were delicious!). Finally, while there are measurements listed below, I didn't bother measuring a single thing in this recipe and it still came out so well.
PS - The tzatziki sauce below really shouldn't be optional -- we thought it was delicious with the quesadillas!
Taken from: Annie's Eats
- 4 large (10-inch) whole wheat tortillas (to make your own, go here)
- Olive oil
- Fresh spinach leaves, chopped (about 2 cups)
- Diced red onion (about ½ cup), raw or sauteed
- Chopped red peppers - roasted, sauteed, or raw (we liked sauteed best)
- Sliced mushrooms, sauteed
- Oven-dried tomatoes (I used this recipe here)
- Sliced green or black olives
- Cooked, shredded chicken
- Mozzarella cheese, shredded (about 1-1½ cups)
- Crumbled feta cheese (about 2/3 cup)
- Oregano (dried or fresh)
- Red pepper flakes (I forgot to add this)
- Tzatziki sauce, for serving (for the recipe, go here)
- Place tortillas on a work surface. Very lightly brush one side of each tortilla with olive oil and flip over so the oiled side is facing down. Sprinkle the chopped spinach leaves over half of each tortilla, leaving a small rim around the edge. Layer in a similar fashion with red onion, roasted red pepper, mushrooms, tomatoes, olives, chicken, cheeses, oregano, and red pepper flakes as desired. Fold over the bare half of each tortilla, enclosing the fillings.
- Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface. Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted. Slice into triangles and serve warm with tzatziki sauce.