Mexican quesadillas get a Mediterranean twist in these easy Spinach, Chickpea and Feta Melts. Protein-packed and full of flavor, the filling makes a delicious side dish, too.
1 Tbsp olive oil
1 red onion, chopped
4 cups chopped fresh baby spinach
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup chopped roasted red pepper
3/4 cup crumbled feta cheese
1/4 cup chopped pitted Kalamata olives
1/8 tsp salt
1/8 tsp crushed red pepper flakes
1 Tbsp chopped fresh dill
8 whole grain tortillas (8-inch diameter)
2 Tbsp shredded mozzarella cheese
1/4 cup tzatziki sauce
- In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook for about 3 to 5 minutes, until tender. Add the spinach and cook until wilted. Remove from the heat.
- In a medium bowl, with a fork, smash the chickpeas. Add the spinach mixture, the roasted red peppers, feta, olives, salt, red-pepper flakes and dill. Mix to combine.
- Place a tortilla on a work surface. Spoon one-quarter of the filling on the tortilla, leaving a small border around the edge. Top with one-quarter of the mozzarella. Top with a second tortilla. Repeat with the remaining tortillas.
- Lightly spray a skillet with nonstick cooking spray and heat over medium heat. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Repeat with the remaining quesadillas.
- Cut each quesadilla into 6 triangles and serve with the tzatziki sauce.
Saturated Fat: 2g
Copyright 2018-2020 © Baldwin Publishing, Inc. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.
Date Last Reviewed: December 7, 2018
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD