Mediterranean Quesadillas in Your Pressure Cooker
This quick and flavorful Mediterranean quesadilla recipe combines frozen spinach, feta, mozzarella, and savory ingredients to create a melty, cheesy, and satisfying dish perfect for busy kitchens.
Ingredients
Main ingredients
- 10 8 inch flour tortillas base; hold all the tasty filling
- 1 lb. frozen chopped spinach thaw and squeeze out water to avoid sogginess
- 1 small red onion finely chopped
- ½ jar roasted red peppers drained and chopped
- ⅓ jar kalamata olives chopped
- handful fresh parsley optional, brightens with herbal freshness
- 4 oz. crumbled feta cheese creamy and sharp, melts right
- 8 oz. shredded mozzarella melts smooth and strings beautifully
- 1 teaspoon dried oregano classic herb for Mediterranean taste
Instructions
Instructions
- Thaw the frozen spinach and squeeze out as much moisture as possible to prevent sogginess.
- Finely chop the red onion, roasted red peppers, kalamata olives, and parsley if using. Spread these flavors evenly.
- Mix the spinach, cheeses, oregano, and chopped veggies together in a large bowl until well combined.
- Set pressure cooker to sauté mode and heat a skillet over medium heat to toast the quesadillas later.
- Place one flour tortilla on the skillet, scoop about half a cup of filling over half of it and fold the tortilla over. Press down slightly.
- Cook each side for 3-4 minutes until golden brown and cheese is melted inside.
- Repeat with all tortillas and filling, focusing on skillet cooking while pressure cooker is operating.
- Cut quesadillas into wedges and serve warm to enjoy the tender, melty flavors.
Notes
These quesadillas can be frozen before cooking and warmed in a skillet straight from the freezer. Use lower heat when cooking from frozen to allow the inside to thaw and melt before the outside crisps.