How I LOVE Mediterranean food. Greek Quesadillas seemed like an obvious delicious and healthy dinner to make for my fam. 

These quesadillas are loaded with feta cheese, kalamata olives, roasted red peppers, chicken, and mozzarella. Naturally you should serve this with my homemade tzatziki sauce for the ultimate “Wow! This is freakin’ delicious” factor.

If you love quesadillas I also have a great guide on how to make a cheese quesadilla and these delicious black bean and corn quesadillas. 

A stack of greek quesadillas.

I’ve made my Greek pasta salad multiple times in the past year, so I figured it was time I came up with another Greek inspired recipe to mix things up a bit.

My kids will eat quesadillas with minimal whining and complaining (a huge “win” in our house). Can you relate??

Rather than feed them another black bean and corn quesadilla — super delicious btw, but they’ve had them 1 too many times this month…. I’m totally that guilty mom that makes the same dinner multiple times each month — I resorted to a unique quesadilla! Which they loved (after I picked out the kalamata olives 😂).

A Greek Quesadilla being dipped into homemade tzatziki sauce.

Homemade tzatziki

I’m a sauce-loving individual, so serving these quesadillas with tzatziki seemed like the right thing to do.

You can purchase tzatziki at most grocery stores, or you can make it at home. Lets go over how to make it at home.

Ingredients

First gather the ingredients.

  • Plain Greek yogurt
  • Cucumber – finely chopped. You’ll need 1/2 cup’s worth which is generally 1/2 of a cucumber.
  • Fresh dill
  • Lemon juice
  • Salt & pepper to taste

To assemble the tzatziki simply stir all of the ingredients together in a bowl. Cover the bowl with plastic wrap and store it in the refrigerator for up to 1 week.

I like to make the sauce before starting the quesadillas because it allows time for the flavors to meld.

Two side by side photos of tzatziki sauce.

Ingredients

Because we’re making Greek quesadillas we’re going to use ingredients commonly found in Mediterranean/Greek foods. 

  • Roasted red peppers – buy these in a jar at your grocery store; chop them up into bite size chunks before placing in the quesadilla.
  • Kalamata olives – these give a profound Mediterranean flavor to just about any dish you add them to. If you don’t love kalamata olives, you can omit them or replace them with regular olives. Note: flavors will be different if you don’t use the kalamata olives.
  • Shredded chicken – great time to use rotisserie chicken if you have it on hand.
  • Feta cheese
  • Mozzarella
  • Tortillas – 8 inch flour tortillas work well. Use smaller tortillas if you want to make more servings.

An overhead photo of the ingredients used to make Greek Quesadillas.

How to make Greek Quesadillas

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Layer on ingredients. Place 2 tortillas on the baking sheet (I can only fit 2 on my baking sheet at a time), then top each tortilla with some mozzarella, olives, red peppers, feta cheese, chicken, and a little more mozzarella, then lastly sprinkle on some fresh chopped dill. Top with another tortilla. Continue until you’ve made 4 quesadillas. A tortilla covered with mozzarella, roasted red peppers, calamari olives, and feta cheese.
  3. Bake for 8-10 minutes or until cheese is melty.
  4. Transfer the quesadilla to a plate or cutting board and cut into quarters.  Two greek chicken quesadillas on a baking sheet.
  5. Serve with tzatziki sauce.

A hand holding up a freshly baked Greek Quesadilla.

 

 

 

Additional healthy and easy dinner recipes 

Close up image of Greek Quesadillas.

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A stack of greek quesadillas.
Print Review
5 from 1 vote

Greek Quesadillas

An easy and healthy dinner option that everyone will love. I like to serve it with tzatziki sauce for the ultimate WOW factor!
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Servings: 4 servings

Ingredients
 

  • 8 (8 inch) flour tortillas
  • 1/2 cup kalamata olives - chopped
  • 1/2 cup roasted red peppers - drained and chopped
  • 1 cup crumbled Feta cheese
  • 2 cups shredded chicken
  • 3 cups mozzarella - shredded
  • fresh dill - chopped

Tzatziki

  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber - finely chopped
  • 1 tablespoon fresh dill - chopped
  • 2 teaspoon lemon juice
  • salt and freshly cracked black pepper to taste

Instructions
 

Tzatziki

  • In a small bowl stir the Greek yogurt, cucumber, dill, and lemon. Taste and season with s&p. Place in refrigerator while you make the quesadillas. This will give the sauce time for the flavors to meld.

Quesadillas

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Place 2 tortillas on the baking sheet (my baking sheet only fit 2). Top tortilla with some mozzarella, olives, red peppers, feta cheese, chicken, and a little more mozzarella, then lastly sprinkle on some fresh chopped dill. Top with another tortilla. Continue until you’ve made 4 quesadillas. 
  • Bake for 8-10 minutes or until cheese is melty. 
  • Transfer the quesadilla to a plate and cut into quarters. Serve immediately with the tzatziki sauce. 

Nutrition

Calories: 534kcal (27%)Carbohydrates: 8g (3%)Protein: 47g (94%)Fat: 34g (52%)Saturated Fat: 18g (90%)Cholesterol: 155mg (52%)Sodium: 1532mg (64%)Potassium: 366mg (10%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 912IU (18%)Vitamin C: 10mg (12%)Calcium: 688mg (69%)Iron: 2mg (11%)
author: Whitney Wright
Course: Main Course
Cuisine: Mediterranean
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