Mediterranean Quesadillas in Your Pressure Cooker
Delicious and quick Mediterranean quesadillas made in your pressure cooker, bursting with flavors from feta, olives, spinach, artichokes, sun dried tomatoes and a tasty romesco sauce.
Ingredients
Ingredients
- 2 eight inch tortillas flat bread basis that holds everything together
- 1 cup shredded mozzarella or Monterey Jack or Kasseri for a meltier vibe
- ¼ cup crumbled feta adds tangy salty punch
- ¼ cup baby spinach fresh greens that wilt just right
- ¼ cup artichoke hearts, sliced adds funky flavor depth
- 2 tablespoons sun dried tomatoes, thinly sliced brings bold bites that pop
- 2 tablespoons kalamata olives, sliced salty brine flavor
- 1 tablespoon romesco sauce optional, adds nutty smoky touch
Instructions
Instructions
- Warm up your non-stick skillet over medium heat.
- Place one tortilla down in the skillet flat and steady.
- Sprinkle half the shredded mozzarella cheese evenly over the tortilla.1 cup shredded mozzarella
- Layer on the spinach, artichoke hearts, sun dried tomatoes, kalamata olives, and crumbled feta cheese evenly over the mozzarella. Drizzle romesco sauce if using.¼ cup baby spinach, ¼ cup artichoke hearts, sliced, 2 tablespoons sun dried tomatoes, thinly sliced, 2 tablespoons kalamata olives, sliced, ¼ cup crumbled feta, 1 tablespoon romesco sauce
- Sprinkle the rest of the mozzarella on top of the filling, then top with the second tortilla. Press down gently to seal.1 cup shredded mozzarella
- Cook for 3 to 4 minutes until the bottom tortilla is golden brown and the cheese starts melting.
- Carefully flip the quesadilla and cook the other side another 3 to 4 minutes until golden and cheese is fully melted.
- Remove from heat and let rest a minute before cutting for serving.
- Use pre-shredded cheese to save time.
- Buy jarred sun dried tomatoes and sliced olives if preferred.
- Cook on medium heat to prevent burning and ensure perfect melting.
Notes
Refrigerate leftovers in airtight container up to 3 days or freeze tightly wrapped for up to a month. Reheat in skillet over low heat for crispness.