Greek Quesadillas With Tzatziki
Greek Quesadillas with Tzatziki give you all the comfort of a warm, cheesy quesadilla with bold Meditarranean flavors. A crispy, melty quesadilla with juicy seasoned chicken, tangy feta and mozarella cheeses and fresh veggies dipped in a cool, creamy tzatziki sauce. An ideal recipe for busy weeknights, casual gatherings, or even a quick lunch. All your favorite Greek flavors in one delicious bite!
Why You’ll Love These Greek Quesadillas with Tzatziki Sauce:
- Crispy golden tortillas
- Savory, herb-seasoned filling and sauce
- Fresh crunch from veggies
- A refreshing, garlicky yogurt sauce
Ingredients for Greek Quesadillas With Tzatziki:
For the Tzatziki Sauce:
- 1/2 English cucumber, peeled, seeded (1 cup grated and squeezed dry)
- 1/2 tsp salt (removes water from cucumber)
- 1 cup plain Greek yogurt (full fat)
- 1 clove garlic, pressed
- 1/2 tbsp fresh squeezed lemon juice
- 1/2 tbsp olive oil
- 2 tsp fresh dill, chopped
- 2 tsp fresh mint, chopped
- Salt to taste
For the Quesadillas:
- 8 8-inch flour tortillas
- 1 cup fresh baby spinach
- 1/2 cup grape tomatoes, cut in half
- 1/2 cup pitted kalamata olives, cut in half
- 2 cups rotissieri chicken, shredded
- 1 cup mozzarella cheese, grated
- 1/2 cup crumbled feta cheese
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
How to make them:
Prepare the Tzatziki sauce:
- Peel and remove seeds from the cucumber, then grate with a boxed grater. Stir 1/2 tsp salt into the cucumber to draw out the water. Squeeze the grated cucumber by placing into a piece of cheesecloth to remove excess water.
- In a medium bowl, mix the grated cucumber, Greek yogurt, garlic, lemon juice, olive oil, chopped dill and mint together. Add salt to taste. Refrigerate for at least 10-15 minutes to meld the flavors.
Assemble the quesadillas:
- Lay out four of the tortillas. Layer the spinach, tomatoes, olives and chicken evenly over each tortilla. Sprinkle mozzarella cheese, feta cheese, dill and mint on top. Top with another tortilla.
- Spray a large skillet with cooking spray. Place prepared quesadilla in the skillet and heat over medium heat until bottom tortilla is golden brown. Carefully turn the quesadilla over with a large spatula, holding the top tortilla in place. Press gently with your spatula to seal the quesadilla together. Brown the other side of the quesadilla. Make sure cheese is nice and melty.
- Remove from the skillet and place on a plate. Let quesadilla rest for 1-2 minutes. Cut each quesadilla with a pizza cutter into fourths and serve with tzatziki sauce.
Notes:
- Use rotisserie chicken for convenience. Leftover grilled chicken can also be used.
- Dry the cucumber well. Excess moisture can make your quesadilla soggy and thin out the sauce.
- Balance the cheese. Feta brings bold saltiness, so pairing it with mozzarella keeps the texture melty without overpowering the dish.
- Cook on medium heat. This ensures the tortillas crisp up nicely while giving the cheese enough time to melt evenly.
- Press gently while cooking. Use a spatula to lightly press the quesadilla in the pan – this helps seal everything together and creates that golden crust.
- Let them rest before slicing. A short rest of 1-2 minutes helps the filling set so it doesn’t spill out when cut.
- Customize the filling: Add roasted red peppers and red onions for extra Mediterranean flavor.
- Store in an airtight container in the fridge up to 3 days. Reheat in a skillet or air fryer to bring back crispiness.
Other easy, yummy recipes to try:
Sausage Green Pepper Pappardelle
Greek Quesadillas With Tzatziki Sauce
Greek Quesadillas With Tzatziki give you all the comfort of a warm, cheesy quesadilla with bold Meditarranean flavors.
Equipment
- 1 Large skillet
- 1 Large Spatula
Ingredients
For the Tzatziki Sauce:
- 1/2 English cucumber, peeled, seeded (1 cup grated and squeezed dry)
- 1/2 tsp salt (removes water from cucumber)
- 1 cup plain Greek yogurt (full fat)
- 1 clove garlic, pressed
- 1/2 tbsp fresh squeezed lemon juice
- 1/2 tbsp olive oil
- 2 tsp fresh dill, chopped
- 2 tsp fresh mint, chopped
- Salt to taste
For the Quesadillas:
- 8 8- inch flour tortillas
- 1 cup fresh baby spinach
- 1/2 cup grape tomatoes, cut in half
- 1/2 cup pitted kalamata olives, cut in half
- 2 cups rotissieri chicken, shredded
- 1 cup mozzarella cheese, grated
- 1/2 cup crumbled feta cheese
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
Instructions
Prepare the Taztziki Sauce:
- Peel and remove seeds from the cucumber, then grate with a boxed grater. Stir 1/2 tsp salt into the cucumber to draw out the water. Squeeze the grated cucumber by placing into a piece of cheesecloth to remove excess water.
- In a medium bowl, mix the grated cucumber, Greek yogurt, garlic, lemon juice, olive oil, chopped dill and mint together. Add salt to taste. Refrigerate for at least 10-15 minutes to meld the flavors.
Assemble the quesadillas:
- Lay out four of the tortillas. Layer the spinach, tomatoes, olives and chicken evenly over each tortilla. Sprinkle mozzarella cheese, feta cheese, dill and mint on top. Top with another tortilla.
- Spray a large skillet with cooking spray. Place prepared quesadilla in the skillet and heat over medium heat until bottom tortilla is golden brown. Carefully turn the quesadilla over with a large spatula, holding the top tortilla in place. Press gently with your spatula to seal the quesadilla together. Brown the other side of the quesadilla. Make sure cheese is nice and melty.
- Remove from the skillet and place on a plate. Let quesadilla rest for 1-2 minutes. Cut each quesadilla with a pizza cutter into fourths and serve with tzatziki sauce.
- Notes: *Use rotisserie chicken for convenience. Leftover grilled chicken can also be used. *Dry the cucumber well. Excess moisture can make your quesadilla soggy and thin out the sauce. *Balance the cheese. Feta brings bold saltiness, so pairing it with mozzarella keeps the texture melty without overpowering the dish. *Cook on medium heat. This ensures the tortillas crisp up nicely while giving the cheese enough time to melt evenly. *Press gently while cooking. Use a spatula to lightly press the quesadilla in the pan - this helps seal everything together and creates that golden crust.Let them rest before slicing. *A short rest of 1-2 minutes helps the filling set so it doesn't spill out when cut. *Customize the filling: Add roasted red peppers and red onions for extra Mediterranean flavor. *Store in an airtight container in the fridge up to 3 days. Reheat in a skillet or air fryer to bring back crispiness.
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