These Greek veggie quesadillas are a healthy, family-friendly recipe, perfect for meatless meal!
Before getting to these quesadillas (which I’ve been obsessed with since February but just kept forgetting to post), I want to apologize for my sporadic posting lately. As I mentioned in a past post, Bry and I have been in the process of buying our first home. While this would be stressful enough on its own, the seller wanted a quick close making these past three weeks a whirlwind. But the good news is as of this past Monday we are now homeowners! We got all the paperwork signed and now we can finally relax – well, until it’s time to move into the new place. So I apologize in advance as the next few weeks will probably be a bit spotty with posting as well, but I promise to be back on my game by July – and in a brand new kitchen!
So let’s move onto these quesadillas. The quesadillas themselves are super easy to put together and budget-friendly. Not to mention they are a tasty way to get some veggies in. I also included a recipe for tzatziki dipping sauce, but that part is optional. I personally love it as it’s so cool and refreshing, but it does make this recipe a bit more involved. You can always make it ahead of time, or to simplify things you could always just dip these quesadillas in some plain Greek yogurt mixed with a bit of salt, pepper and lemon juice.
Short and sweet today as we have some packing to get started on. Hope you all have a lovely long weekend filled with barbecues and being outdoors!
So here’s a toast to a new home!
Greek Veggie QuesadillasPrint Recipe
- For Quesadillas:
- 2 tsp olive oil
- 3 cups spinach, chopped
- 1/3 cup diced roasted red peppers
- 7-oz jar artichoke hearts, drained and roughly chopped
- 15-oz can chickpeas, drained and rinsed
- 1/3 cup feta cheese
- 4 tortillas
- 1 ½ cups shredded mozzarella
- Tzatziki sauce (optional*)
- 1 cucumber, peeled and seeded
- 1 garlic clove, peeled
- 1 cup 2% fat Greek yogurt
- 2 tsp chopped parsley
- 1-2 Tbsp lemon juice, to taste
- Salt, to taste
Place 2 tsp olive oil in a medium saucepan over medium heat. Add chopped spinach, roasted red peppers, artichoke hearts, and chickpeas. Cook until spinach is wilted and rest of ingredients are warmed through. Remove from heat and stir in feta cheese. Set aside.
Heat a large skillet over medium heat and spray with cooking spray. Place 1 tortilla on skillet and sprinkle tortilla with shredded mozzarella. Once cheese starts to melt, spoon some of the veggie and chickpea mixture over half of the tortilla. Once cheese has fully melted and bottom of tortilla is golden brown, fold tortilla in half and remove from heat. Repeat with remaining tortillas and ingredients.
If making tzatziki sauce, prepare before making quesadillas (can even make it up to a few days in advance). To make sauce simply place ingredients in a food processor and pulse until smooth. Store in fridge until ready to use (no more than 5-7 days).
*Note: if you don’t have time to make tzatziki sauce, you can substitute with plain Greek yogurt mixed with lemon juice, salt, and pepper.