These Greek veggie quesadillas are a healthy, family-friendly recipe, perfect for meatless meal!
Course: Main Course
Cuisine: American, Greek
Keyword: Kid-Friendly, Quesadilla, Vegetarian
1/3cupdiced roasted red peppers
7-ozjar artichoke heartsdrained and roughly chopped
15-ozcan chickpeasdrained and rinsed
4 whole wheat tortillas
1 ½cupsshredded mozzarella
Tzatziki sauce (optional*)
1cucumberpeeled and seeded
1cup2% fat Greek yogurt
1-2Tbsplemon juiceto taste
For the Quesadillas:
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.
For the Tzatziki Sauce:
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.
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