Confession: if it weren’t for this blog, I would probably subsist on quesadillas. Any time inspiration and leftovers are running low, I’ll stuff a tortilla with cheese and whatever else I can scrounge up in the vegetable crisper and call it a meal.
Quesadillas, literally queso tortillas in Spanish, originated in Mexico, along with so many other tasty things. Although my default quesadilla is stuffed with black beans and dipped in salsa, my quesadillas don’t always feature traditional Mexican flavors. And why should they? Quesadillas are just another delightful cheese-and-bread base recipe with endless flavor possibilities, like pizza, grilled cheese sandwiches and crêpes.
This quesadilla came to be when I had chopped vegetables and dip left over from my Greek farro and chickpea salad. It was lunchtime; I was hungry; there was no more salad to eat. Enter the quesadilla solution. If we’re getting real here, I’ll confess that I was probably still wearing my pajamas because I don’t get dressed until someone’s around to appreciate it.
Anyway, I pulled out my trusty cast iron skillet, shredded some cheese, and threw a tortilla on the pan. Five minutes later, I dipped a crispy corner of quesadilla into herbed yogurt dip and took a bite of one of my most delicious, blog-worthy quesadillas yet. Sweet tomatoes, filling chickpeas and salty sliced kalamata olives, sandwiched between layers of creamy cheese and crisp tortilla, became a totally satisfying one-skillet meal.
Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 1 1x
- Category: Entree, appetizer or snack
- Cuisine: Greek
A crisp quesadilla stuffed with Greek flavors, including tomatoes, olives, chickpeas and red onion. Serve with dill-mint yogurt dip (optional) for a terrific quick meal, snack or appetizer.
Per quesadilla, multiply as necessary
- 1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
- ¾ cup shredded raw farmers’ cheese or Monterrey Jack cheese
- ¼ cup cooked chickpeas, well drained
- 8 mini heirloom, cherry or grape tomatoes, sliced into thin rounds
- 7 pitted kalamata olives, sliced into thin rounds (or a sprinkle of capers or crumbled feta cheese)
- 2 tablespoons chopped red onion
- ½ teaspoon olive oil, for brushing
Dill-mint yogurt dip (enough for at least 4 quesadillas)
- 1 cup plain Greek yogurt
- 2 tablespoons packed fresh dill, torn into pieces
- 2 tablespoons packed fresh mint (or basil or flat-leaf parsley), torn into pieces
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (about ½ of a large lemon)
- pinch red pepper flakes
- ⅛ teaspoon salt
- Make the dip: In a food processor or blender, combine all of the dip ingredients. Blend well, and transfer to a bowl(s) for dipping.
- Make the quesadilla(s) one at a time: heat a 10-inch skillet over medium heat. Warm one tortilla for about 30 seconds, flipping halfway. Flip once more, and sprinkle one-half of the tortilla with about half of the shredded cheese. Cover the cheese with chickpeas, tomatoes, olives, and red onion. Sprinkle the remaining cheese over the other fillings and fold over the empty side of the tortilla to enclose the fillings.
- Quickly brush the topside of the quesadilla with a light coating of olive oil, and flip it with a spatula. Let the underside of the quesadilla cook until golden and crispy, about a minute or two. Brush the topside with a light coating of olive oil, flip it and cook until the underside is golden and crispy. Flip it once more and immediately transfer it to a cutting board.
- Let the quesadilla cool for a couple minutes, then slice it into three even wedges using a sharp pizza cutter or chef’s knife. Serve immediately, with a side of yogurt dipping sauce.
- Use leftover yogurt dip in my Greek Farro and Chickpea Salad with Herbed Yogurt, or as a veggie dip.
- For a full meal, serve quesadilla with a Little Green Salad.
- Reheat leftover quesadilla slices in the oven. They will get soggy in the microwave.
Laura (Tutti Dolci)
Oh how I wish this was lunch today! Love these quesadillas and that dip!
I’m hooked on easy meals, especially quesadillas, as of late. Love the ingredients you stuffed inside!
This looks so good, definitely want to try it out. You always have great photos to go along with the recipes.
Thanks, Tova! These quesadillas were really tricky to photograph, so I sure appreciate your kudos.
This is genius! I never in a 100 years would have thought to put anything besides the typical Mexican style ingredients in a quesadillas. Looks like the perfect lunch idea.
Abby @ The Frosted V
Oh my oh my, yes to this! For me, pancakes are what I can subsist on, but these, I can live with : )
Quesadillas are so simple but so perfect. I can’t wait to give this a try!
Can I just tell you how happy it makes me that I have ALL of these ingredients at home right now?! I think this will be dinner, and you know I’m not just sayin that ;) xo
Nice recipe. Thank you.
I just love your recipes AND your humor – much appreciated! :)
Thanks, Ashley! :D
I too am a fan of the ‘let’s call this lunch’ quesadilla – it’s such a good base for a meal. And I’m in love with your flavours here – dill, olives and tomatoes?! Bliss.
Love this! If I had to subside on one thing it would be pasta and roasted tomatoes, all day every day! Thank God for food blogs to force us out of our go-to routines!
I could probably live on roasted tomatoes alone! So, so good.
Katrina @ WVS
Aww yum!! I am definitely trying these soon – so many fabulous flavours :)
This is the kind of fusion I can get behind. Also, pajamas ftw.
LOL! I cook my quesadillas the EXACT same way as you! It is so much easier working with one at a time!
I wish so badly this was dinner right now and would totally jump and make it if I did not already have food sitting in front of me. My roasted veggies are looking lame compared to this cheesy quesadilla. Oh and I mean that dip? Come on! Love that!
Katy @ Katy'sKitchen
It’s been so long since I’ve had a quesadilla – thanks for the reminder! You’re totally right about blogging. I would probably subsist on toasted tomato sandwiches and oatmeal otherwise. ;)
I want to know more about those toasted tomato sandwiches! They sound tasty.
I am posting fusion/nontraditional quesadillas tomorrow! I love the way we think. Mine arent’ mediterranean though, but now I’m kind of wishing I’d gone that route!
And please. I pretty much live in pajamas when I home. Why be uncomfortable wearing anything else?
Oh my gosh, these look absolutely delicious. I love anything in quesadilla form.
I’m loving this quesadilla so so much! YUM!
Nathalie - AppsForWo
looks yummy and energetic! perfect dipping food!
This looks awesome. Great quesadilla tips, too.
This looks so good! This something I could actually make as well!
Yum! I was so happy to see this in my inbox when I got home yesterday…..uninspired for dinner. I never make quesadillas and I have no idea why. My husband stopped for tortillas and arugula and we LOVED these. They were so tasty and simple. The best quesadillas my husband has ever had and he is a mexican food junkie. Btw – glad I’m not the only one that lingers in my pjs.
Thanks for the recipes! I look forward to trying more!
Suzanne, I’m happy to hear that you two enjoyed the quesadillas! Thanks for leaving a comment to vouch for them. The flavors aren’t for everyone (so many olive haters out there), but I love these quesadillas!
I want these for lunch!
Runner Girl Eats
I am the same way! Quesadilla or tacos any day of the week :) Can’t wait to try this one out…minus the olives…yuck!
This is a winner. I’m feeling the urge to eat this right now and I just ate! Lovely pics too…..
Bev @ Bev Cooks
Slide me in that, coo?
Wow, these look delicious and they’ve got to be good for you too, no?!
Well, they’re probably about as good for you as cheesy quesadillas can get! :)
Your quesadillas look so tasty they made me crave for some. Thanks for the neat tips.
jodye @ whole pure r
I love this flavor combination. I always forget about how lovely dill is until some genius like you reminds me!
Dill is totally underrated, if you ask me! Can’t get enough of it lately!
This looks so yummy! I am a sucker for an ooey- gooey quesadilla and this one definitely hits the mark.
I love anything smushed between a tortilla. And I totally agree, options have no end when it come to tortillas! I’m definitely digging that yogurt-y goodness on the side, lovely post as always.
I love quesadillas! One of my favorite fillings is roasted salmon, artichoke and goat cheese. SO good!
I never would have thought of that filling combination, but it sounds delicious, Maria!
If it weren’t for my blog, I’d probably subsist on tacos. And bananas + PB. So I feel you. These sound great though!
Simple things are always the best and this is the case for food too. I love this recipe; if it tastes as good as it looks I guess people must hurry to get their share before all is polished off…
I feel the same about quesadillas … If it weren’t for my blog I’d eat them almost everyday. Love them! Also love the gourmet version you have here. I will definitely be trying that soon (like, probably tomorrow) :)
Also, I just saw that you won Foodie’s Baking Dead contest. Congratulations!!
Thanks, Kristen! I can’t wait to make breads with that new mixer from Foodie. I don’t have one!
Wonderful wonderful post. I adore quesadillas but I’ve never used this particular combination of flavours. Gorgeous – I’ll be trying this over the weekend! Dill is so underused in my kitchen (I have no idea why, I need to change that!)
I’m sold! This looks and sounds sooo delicious! I’m a huge fan of tomatoes, cheese and chickpeas so psyched about trying it out!
Hope you love the quesadilla, Julia!
McKel Hill, MS, RD
Olive and chickpea, such a beautiful combination of flavors and textures, great recipe!
These look scrumptious!
This looks soooo good! A perfect single meal. Thank you for all those quesadilla tips, Kate. I’m especially tempted to try that extra-cheese-taste-explosion-experience. I think I’m going to have a quesadilla night next week…
Oh please try the extra-cheese trick! Then try not to inhale the quesadilla in five seconds flat. :)
Love this recipe!
Growing up, quesadillas were that staple meal we ate often, especially when there was “nothing to eat”. I still love them! THIS is excellent because I just made your Greek farro salad (again) this week and have some leftover veggies and chickpeas. And some kalamatas in the fridge. Winner! Can’t wait to devour this. With my husband recently taking on a night shift, cooking for one is going to have to be simple or it just won’t happen at all ;) Thanks, K!
erin @ yummy supper
Kathryne, I’m with you and could eat quesadillas any day. I love your additions greek salad fillings and the yogurt sauce. Yum!
I hope all is well with you:)
I am a big fan of quesadilla.. Very tempting .. will give it a try soon..
This American Bite
That looks insanely delicious!
Greek quesadillas are an idea I’ve seen floating around the web for awhile, but despite my obvious love of Greek Mexican food, I really hadn’t thought seriously about making my own version until recently. Which is pretty ridiculous because I always have the staple ingredients hanging out in my kitchen– feta cheese, artichoke hearts, kalamata olives, spinach– and I seem to incorporate those ingredients in half of the things I make from pizza to sandwiches to this .
Hi there! Just found your blog! Love the design and your recipes! I especially like your food blogging tips, all very true! Look forward to more posts!
Thank you, Freddi!
Hi there, I was wondering what whole wheat tortillas you use? I usually feel compelled to make my own from scratch because I can’t find a decent one at the grocery store. Generally my criteria is 100% whole grain and nothing TOO weird. I can certainly be a little flexible because making tortillas from scratch is a pain in the butt! (Although, delicious.)
Hey Stacy! I’m impressed that you make your own. I actually like a brand called Stacey’s, when I can find them. I freeze extras for later. I also buy them at Trader Joe’s and just overlook the long ingredient list. :-/
This looks amazing! I love the chickpea component. And that they are whole, not made into a humus spread. That will add a great texture. I love cheese, but try and limit the amount I use in dishes and I think the chickpea will be a fantastic way to add fat/protein to the dish in a healthy way. I love quesadillas but had stopped making them because of all the cheese.
The sauce also looks tasty. I’ve only made quesadilla with salsa roja or verde.
These look soo delicious! If I want to make them for a party at my place, any tips around that? The timing and serving of recipes that are made to be enjoyed immediately always throw me off!
Hi Paige, I’m sorry I didn’t answer your question sooner. Quesadillas are generally best right after they’ve been made. You could definitely make the dip in advance and prep all of the ingredients in advance.
Tastes great but too messy!
If making this, get the absolute biggest tortillas you can find. Unfortunately my grocery store only had the smaller sized (taco) tortillas in whole wheat (and I didn’t want to get white ones instead). I’ve been making these for dinner the past few days and at first, I used about half the ingredients called for in the recipe, and it was super messy, everything fell out each time I flipped it. Third day in, I’ve gotten better at it – if you have trouble keeping everything in place try this:
After putting some cheese on the tortilla, put the chickpeas on first and squish them down a little bit. Then lay the tomatoes and olives on as flat as possible. Then the onions in any open spots, kind of filling in gaps. Stay away from the edges. Then the cheese. Because this takes longer, the cheese on the bottom will start to melt a little bit helping the ingredients stick together.
Even after doing this mine fell apart a little, but a lot less than before. And whenever ingredients fall out I just eat them! Too tough to get them back in, but they make a yummy snack :)
Hi Kate, made this recipe before and loved it-these are quite flavorful! I am following Weight Watchers and wondered if you had nutritional info available for these quesadillas so I can calculate points? Thank you- I can go by ingredient by ingredient but much simpler if you have the breakdown of calories, protein, carbs, fat etc. Thank you!
Hi, Sarah – Happy you enjoyed it! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
I’ve been cooking recipes from your blog every night for three weeks straight. They’ve all been big hits! I’ll be making this again but will be cooking the onions first. They were a bit too raw for my little ones sensitive mouths. The dip is fantastic though!
Thank you, Maria! I so appreciate that.
These are incredible! I cook vegetarian as often as I can and these are a hit. Easy, but taste gourmet. Thanks!
Perfect! Thank you, Marissa.
This recipe was absolutely excellent – quesadilla and dip. Thanks for sharing :)
You’re welcome, J! Thanks for reading.
These were so good, I can’t stop thinking about them. I’m putting them into our regular rotation of dinner recipes. I used vegan yogurt and did the parsley in the dip. Also added in some minced garlic to the dip. So good. Thanks for the tip on soaking the onions – who knew! Can’t wait to try some more recipes.
Yes, that’s a well-kept secret! I’m so glad you enjoyed this and that you could adjust it to your needs, Donna.
I serve these quesadillas with a side of plain Greek yogurt and salsa for dipping pleasure. Carrot & Chickpea Quesadillas.Oh, and don’t skip the yogurt dill sauce, it’s so delicious!
Thanks for sharing! Yes the dill sauce really makes it, I agree!
Loved this one. Fried the chickpeas with a little garlic, and used Feta as suggested instead of olives. Absolutely delicious. Will definitely be making again.