Quesadillas are extremely versatile, and this recipe puts a Mediterranean spin on things. Greek quesadillas with chickpeas for extra protein may be my new favorite thing to eat. I couldn’t get over how tasty these were!
Quesadillas take only a few minutes to make, so they’re great for a busy week! They don’t reheat very well in the microwave, but they can be reheated in the oven. You can also keep the ingredients ready to go in the fridge and whip up a quesadilla when you want one.
If you prefer using meat, you could definitely use chicken instead of chickpeas for protein, but I think the chickpeas really complement the Greek flavors of the quesadilla. Preparing all the fillings beforehand will make constructing the quesadilla much easier and faster. I cut all the ingredients and used small bowls to keep them close by.
Using the right heat can easily make or break your quesadilla. You’ll want to use a medium-low to medium heat, letting the cheese melt before you have to flip it. If it’s too hot, the tortilla will burn before the cheese melts enough to hold everything together.
The first time I made these, I ate them as is, but quickly realized they would be even more incredible served with Tzatziki sauce. Serving the quesadillas with the sauce took these to the next level, so I highly recommend serving them this way.
- 1 can chickpeas
- 1 cup cherry tomatoes
- 1/2 red onion
- 10-12 Kalamata olives
- 1/4 teaspoon olive oil
- 4 spinach and herb tortillas
- 2 cups shredded mozzarella cheese
- 1/4 cup feta cheese
- salt and pepper
- dill weed (fresh or dried)
- Tzatziki sauce (for dipping)
- Thoroughly rinse the chickpeas and mash them. I used my food processor, but you could also mash them in a bowl with a spoon.
- Slice the tomatoes in half lengthwise, slice the onion, slice the olives in half and place them in separate bowls.
- Put a small amount of olive oil in a large frying pan and heat the pan on a medium-low to medium heat.
- Lay out a tortilla and spread a thin layer of mozzarella cheese on half of the quesadilla. Spoon a layer of chickpeas on top. Place some tomatoes, onion, and olives on top. Sprinkle feta, salt, pepper, and dill on top. Finally, sprinkle a little bit of mozzarella on the very top and fold the quesadilla in half.
- Once the pan has warmed up, place the quesadilla in it and cook for a few minutes on each side. You'll want to flip the quesadilla when the tortilla starts to turn golden brown.
- Slice the quesadillas and serve.