Mediterranean Quesadillas

Mediterranean Quesadillas could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 312 calories, 13g of protein, and 15g of fat. This recipe serves 10 and costs $1.82 per serving. 904 people were glad they tried this recipe. It works well as a hor d'oeuvre. This recipe is typical of Mexican cuisine. If you have spinach, flour tortillas, mozzarella, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Budget Bytes. Overall, this recipe earns a spectacular spoonacular score of 96%. Users who liked this recipe also liked Mediterranean Quesadillas, Grilled Mediterranean Quesadillas, and Grilled Mediterranean Quesadillas.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Thaw the frozen spinach and then place in a colander. Press the spinach against the sides of the colander to squeeze out as much moisture as possible. Place the drained spinach in a large bowl.Cut the red onion into very thin slices. Cut the roasted red pepper into small strips, roughly chop the kalamata olives, and roughly chop the parsley. Place all four ingredients in the bowl with the spinach.To the bowl also add the oregano, crumbled feta, and shredded mozzarella. Stir very well until everything is evenly distributed.Divide the filling among all ten tortillas, spooning it into one half and then folding the bare half over top (I used roughly cup per tortilla). Heat a non-stick skillet over medium to medium/low heat. Cook the quesadillas on each side until the outside is golden brown and crispy and the cheese inside has melted.

 

Step by step:

1. Thaw the frozen spinach and then place in a colander. Press the spinach against the sides of the colander to squeeze out as much moisture as possible.

2. Place the drained spinach in a large bowl.

3. Cut the red onion into very thin slices.

4. Cut the roasted red pepper into small strips, roughly chop the kalamata olives, and roughly chop the parsley.

5. Place all four ingredients in the bowl with the spinach.To the bowl also add the oregano, crumbled feta, and shredded mozzarella. Stir very well until everything is evenly distributed.Divide the filling among all ten tortillas, spooning it into one half and then folding the bare half over top (I used roughly cup per tortilla).

6. Heat a non-stick skillet over medium to medium/low heat. Cook the quesadillas on each side until the outside is golden brown and crispy and the cheese inside has melted.

Nutrition Information:

covered percent of daily need