Been craving quesadillas lately. Looking for something slightly different while maintaining the flavor. Here’s a great recipe. Add meat of your choice if you prefer.

Nutrition Highlights (per serving)

Total Time 17 min
Prep 5 min, Cook 12 min
Servings 2 (1/2 quesadilla each)


  • 1/2 tablespoon olive oil
  • 1/2 small onion, finely diced
  • 1/4 medium orange bell pepper, cut into strips
  • 1/2 small tomato, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon kosher salt
  • 2 medium whole wheat tortillas
  • 1/2 cup chopped spinach
  • 4 black olives, sliced into rounds
  • 1/4 cup canned chickpeas, slightly smashed with a fork
  • 1 tablespoon crumbled feta cheese
  • 1/4 cup shredded low-fat mozzarella cheese
  • Sprinkle red pepper flakes (optional)


  1. Heat olive oil in a small skillet over low-medium heat. Add shallot, red bell pepper, tomato, oregano, basil, and salt. Stir occasionally and cook until the onion and pepper soften slightly, about 4 to 5 minutes. Transfer mixture from the skillet to a small bowl
  2.  Place a whole wheat tortilla into the same skillet over low-medium heat. Top with spinach, the mixture in the bowl, olives, chickpeas, feta, and sprinkle with mozzarella and optional red pepper flakes. Top with the second whole wheat tortilla, pressing it down gently with a spatula.
  3.  Cook until the tortilla is slightly golden on one side then flip and continue cooking on the other side until cheese is completely melted (about 3 minutes each side)
  4. Remove quesadilla from skillet, cut into wedges, and serve.