Mediterranean Quesadillas

Makes: 24 triangles | Prep: 20 minutes | Cook Time: 20 minutes

INGREDIENTS

• 2 cups boneless skinless chicken, cubed or shredded

• 8 tortilla shells, 10"

• 10 oz frozen spinach thawed, and water squeezed out

• ¼ cup kalamata olives pitted, halved

• ⅓ cup sundried tomatoes, chopped

• ½ cup feta cheese, crumbled

• 1 cup part skim mozzarella cheese, shredded

• ¼ cup Greek dressing

• ½ tsp pepper

  Optional

• Cucumber, sliced

• Tzatziki

These Mediterranean Quesadillas combine all the best Greek favors in a cheesy quesadilla. They make for the perfect weeknight meal.

DIRECTIONS

1. In a large bowl combine, the chicken, spinach, olives, sun dried tomatoes, feta cheese, Greek dressing and pepper. Stir until well combined.

2. Heat a quesadilla maker. Spray it with cooking spray.

3. Lay a tortilla shell down and sprinkle with 2 tbsp of mozzarella cheese. Place ¼ of mixture onto wrap (½-¾ cup). Spread it out evenly and then top with 2 tbsp Mozzarella cheese. Cover with another tortilla shell.

4. Close quesadilla maker and cook until golden brown. Repeat 3 more times. Cut into triangles and serve warm with tzatziki and sliced cucumbers.

NUTRITION: 6 triangles Calories: 493kcal | Fat: 24g | Carbohydrates: 37g | Fiber: 5g | Sugar: 4g | Protein: 33g

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Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!

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