These Greek Quesadillas are a fresh take on a classic and easy dish! Everyone loves quesadillas and these are packed with chicken, feta cheese, kalamata olives, and roasted red peppers — served with my delicious homemade Tzatziki Recipe for the ultimate wow factor!
If you love quesadillas, I also have a great guide on how to make a cheese quesadilla and a recipe for delicious Black Bean and Corn Quesadillas. And, if you love Greek recipes, then you’ll love my fresh Greek Pasta Salad.
Why This Recipe Works
- Fresh take on quesadillas. If you’re like me, there are a lot of quesadillas eaten at your house. My kiddos love them! So, it’s fun to mix things up and add new flavors and textures to a food they already love!
- Packed with iconic ingredients. You’ll find classic ingredients found in a classic Greek salad in these Greek chicken quesadillas such as feta cheese, kalamata olives, and tzatziki sauce.
- Delicious dinner or lunch recipe. I love this simple greek quesadillas recipe because it’s quick and easy to whip up for lunch but filling enough for dinner.
- Roasted Red Peppers: Buy a jar of roasted red peppers at your local grocery store. You can usually find them next to the olives.
- Kalamata Olives: These give a profound Mediterranean flavor to just about any dish. If you don’t love kalamata olives, you can omit them or replace them with regular olives, just note that you won’t get the strong, salty flavor.
- Shredded Chicken: This is a great time to use rotisserie chicken if you have it on hand.
- Feta Cheese: Using the feta cheese is another classic ingredient found in Greek food.
- Mozzarella: We need the mozzarella because feta cheese doesn’t melt very well. Using the mozzarella on each side of the tortilla will help the quesadilla stay together instead of all the ingredients falling out when you pick it up.
- Flour Tortillas: This Greek quesadillas recipe will make enough for 4 large quesadillas. You can always add extra of each of the ingredients as you prep so you can make more quesadillas.
- Homemade Tzatziki Sauce: You’ll need 1 batch of my delicious homemade tzatziki. For this, you’ll need plain greek yogurt, lemon juice, fresh dill, and cucumbers.
- Make the Tzatziki Sauce. Follow my Tzatziki Recipe for how to make the sauce. It’s best to let it sit for 1-24 hours for the flavors to marinate with the sauce. I love finishing off the sauce with a drizzle of olive oil.
- Assemble the Greek quesadillas. Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place 2 tortillas on the baking sheet. Sprinkle both tortillas with shredded mozzarella, kalamata olives, roasted red peppers, feta cheese, and shredded chicken. Top with extra mozzarella and then place another tortilla on top. Continue until you’ve made all the quesadillas.
- Bake. Bake the quesadillas for 8-10 minutes or until the cheese is melty. Transfer to a plate or cutting board and cut into quarters. Serve warm with the cold tzatziki sauce. Enjoy!
You can include tzatziki sauce inside the quesadillas if you want. I love dipping mine in the tzatziki (and I love the sauce cold!) so that’s what I do.
If you want, you can add fresh dill inside the quesadillas to add some of that tzatziki vibe inside the tortillas.
Want to add extra greens? Add in some spinach to these greek-style quesadillas for an extra boost! Some thinly sliced red onion is another delicious touch to add.
Make Ahead, Storing, and Freezing
For make ahead options, I would consider prepping the ingredients ahead of time. You can pre-shred the cheese (if not using already shredded mozzarella cheese); you can cook and shred the chicken; and you can prepare the tzatziki sauce ahead of time.
Store any leftovers in an airtight container in the fridge for 2-3 days. Reheat on a large skillet to get the tortillas crispy again.
I’ve never frozen a quesadilla ha! We always eat them right away. But everything should freeze really well. Just let them cool completely and then wrap in plastic wrap and store in a freezer bag or airtight container in the freeze. They will last for up to 2 months. Remove and let thaw or bake from frozen.
You can use whatever cheese you’d like, really. I would recommend a more mellow-flavored cheese so it doesn’t complete with the strong greek flavors. Mozzarella or Swiss would be good options.
Yes you can.
Yes they are! At least, they are in my book. They are packed with chicken and red peppers — plus they are served with a deliciously healthy sauce made with greek yogurt and cucumbers. All fresh ingredients!
More Greek Recipes
- 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
- 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
- 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.
- 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.