Stack of Mediterranean Chicken Quesadillas on wooden cutting board with yogurt dip on side.
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Simple Mediterranean Quesadillas

Cook Time10 mins
Total Time10 mins
Cuisine: Sandwich / Handheld Food
Calories: 940kcal
Author: Brenda Thompson


  • 1/3 cup cream cheese softened
  • 1 clove garlic minced
  • 2-3 Roma tomatoes coarsely chopped (to total 1-1 1/2 cups)
  • 1 cup shredded cooked chicken
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley
  • 1 teaspoon Greek seasoning blend
  • 4 8-inch flour tortillas
  • 2 tablespoons butter softened
  • Cucumber slices if desired
  • Sliced rip olives if desired


  • In a large sauté pan, heat over medium heat.
  • In a large bowl, combine cream cheese, garlic, tomatoes, chicken, mozzarella cheese, feta cheese and parsley. Set aside.
  • On a cutting board, lay out tortillas and spread ½ tablespoon of butter on each tortilla. Take one buttered tortilla and place butter side down in pan. Working quickly, top with about 1/ 2 cup chicken mixture and spread evenly over tortilla. Top with another buttered tortilla, this time with the butter side facing up.
  • Sauté the quesadilla in the pan and flip over once the first side is golden and crispy. Using a spatula, I like to push the tortilla down so that the heated mixture more evenly distributes itself around the tortilla.
  • When both sides are golden and quesadilla is heated through, remove from pan and set aside on a plate. Repeat with remaining tortillas and chicken mixture.
  • Cut quesadillas into wedges and serve with cucumber slices and olives if desired.


The chicken, cheese, tomato filling may be made up to one day ahead and stored in the refrigerator.


Calories: 940kcal | Carbohydrates: 57g | Protein: 46g | Fat: 59g | Saturated Fat: 32g | Cholesterol: 209mg | Sodium: 1670mg | Fiber: 4g | Sugar: 8g