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Mediterranean Quesadilla Stuffed with Crushed Pita Chips

Posted by immaeatthat
August 12, 2016
Featured in: The Garden, Appetizers, Dinner, Lunch
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A little bit of creativity and a whole lot of flavor turn the traditional quesadilla into a work of art like this.

A little bit of creativity and a whole lot of flavor turn the traditional quesadilla into a work of art like this Mediterranean Quesadilla Stuffed with Crushed Pita Chips.

by

Hello, non-traditional quesadilla!

So confession.  I actually shared this recipe on my blog ages ago, but I made it recently and remembered how fabulous it is.  So now I'm bringing it back for you to enjoy.  You should make it.  You really should.

You should especially make this if you were inclined as a child to put chips on your sandwich.  Because this here quesadilla has pita chips stuffed inside it.  It's a cheesy, salty, crunchy dream boat.


A little bit of creativity and a whole lot of flavor turn the traditional quesadilla into a work of art like this.

There is more to this recipe than chips + cheese though.  There are also artichokes, olives and tomatoes.  You know, all the things that would go on a greek pizza.  I took them off that pizza and put them into a quesadilla.  How fun?! SO FUN.

May your tastebuds be satisfied.  Enjoy!

A little bit of creativity and a whole lot of flavor turn the traditional quesadilla into a work of art like this.

Fusion quesadilla FOR THE WIN. --> Mediterranean Quesadilla Stuffed with Crushed Pita Chips <3<3 @immaeatthatblog
A little bit of creativity and a whole lot of flavor turn the traditional quesadilla into a work of art like this.

Mediterranean Quesadilla Stuffed with Crushed Pita Chips

Yield

serves 1 (easily doubled, tripled)

Ingredients

  • 1 (medium to large) whole wheat tortilla
  • 1/3 cup shredded chicken
  • 1/4 cup whole-milk mozzarella cheese, grated
  • 2 tablespoons parmesan, shaved
  • 6 cherry tomatoes, quartered
  • 2 marinated artichoke quarters from a jar, finely chopped
  • 3 kalamata olives, finely chopped
  • 1 scallion, chopped (white & green part)
  • handful pita chips

Directions

  1. Heat a skillet over medium heat.  I added 1 teaspoon butter to the pan to make the outside of the tortilla crispy, but that's optional(-ish).
  2. Add the tortilla to the skillet and top the entire tortilla with 1/2 the cheese. 
  3. Add all the remaining ingredients (including the other 1/2 of the cheese) to half of the tortilla. 
  4. Fold the tortilla over on top of the toppings and cook, flipping once, until cheese is melted and tortilla is crisp.
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immaeatthat

immaeatthat
Kylie Mitchell is a Registered Dietitian and the founder of the food/ lifestyle blog immaeatthat.com. She started the blog 5 years ago in an effort to stop disordered eating and help people fall back in love with a healthful relationship with food. Kylie works to promote positive body image, intuitive eating and HAES. Kylie also specializes in creative recipe development and high-res food photography. When not behind the computer or camera, Kylie works as an eating disorder dietitian. She is the author of The Single Serving Cookie eBook and The Cookie Dough eBook. Kylie lives in Houston, TX with her husband and puppy, where she likes to over- share on Instagram.
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