Mediterranean Quesadilla Recipe - MY BIG, FAT GREEK QUESADILLAS!

Start by preparing the quesadilla filling.

In a bowl, combine 2 cups crumbled fresh mozzarella, 1.5 cups crumbled feta, 1 cup fresh chopped spinach, 0.5 cup fine diced red onion, 1 cup sweet chopped grape tomatoes, 0.5 cup Greek chopped olives, and 1 tablespoon Greek oregano.

Add a pinch of kosher salt and mix all the ingredients together thoroughly, crumbling any thick pieces of mozzarella.

Heat the camp chef portable flat top grill and season it with some olive oil.

Place 2 tortillas on the grill and add the filling to half of each tortilla.

Drizzle a little bit of Greek olive oil over the filling if desired.

Fold the tortillas over to create a quesadilla and press down slightly.

Cook the quesadillas on the grill until golden brown, flipping them to ensure even cooking.

Once cooked, remove the quesadillas from the grill and let them rest on a cutting board for about a minute before cutting.

Cut the quesadillas into thirds and serve.

Equipment Needed

Spice Level:

Allergens