These gluten-free Mediterranean Quesadillas are filled with salty feta, creamy hummus, olives, roasted red peppers, red onion, spinach, and fresh herbs. They are full of vegetables and full of flavor.
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Last week I was traveling through a very small town in Montana when I found myself very hungry with very few options. There was this vegetarian cafe I spotted on the corner and decided to take a chance and go in.
While it didn’t look like much from the outside, inside it was the most darling cafe I’ve ever seen. There was rustic, vintage artwork that filled the walls, reclaimed wood shelves that held local coffee, floor-to-ceiling brick walls, and fresh flowers on the center of every table. The restaurant seemed endless too, expanding to several quaint little rooms and even a bar. I sat outside, which was a great choice. Their outside space was a long, narrow brick alley in between the buildings that was adorned with string lights and micro gardens.
The menu was hyper-local and organic. I ordered the Mediterranean Quesadilla, which inspired this recipe.
Theirs was a bit different, though—filled with olive tapenade, their housemade hummus, and local feta, and served alongside fresh salsa and an almond cream sauce for dipping.
It was so delicious, and definitely the first time I ever had those flavors inside a quesadilla.
This quesadilla takes inspiration from vibrant, fresh Mediterranean flavors.
It’s filled with salty feta cheese, marinated in Mediterranean herbs. Roasted red peppers. Kalamata olives. Fresh parsley and fresh spinach. Creamy hummus and red onion.
I pair it with a simple cucumber, tomato, and onion salad that’s been dressed in fresh lemon, olive oil, and a generous amount of parsley.
Hummus acts as a perfectly suitable cheese replacement here. I use hummus all of the time in pizza and burritos for a nutritious and fiber-packed alternative. I still use a little bit of feta cheese here, but without the hummus I would have to use a lot of mozzarella to get the same creamy note.
You can keep these quesadillas vegetarian, or you can add your choice of protein in them. They taste amazing with some shredded chicken!
To make these Mediterranean Quesadillas gluten-free, I use Mission’s new Gluten Free Tortillas.
I love creating gluten-free recipes, and I find that you really can find an amazing gluten-free substitute for anything these days.
After I completed my most recent Whole30, I decided that my body isn’t the biggest fan of gluten. I still have it on special occasions, but I try to avoid it for the most part.
Mission’s new gluten-free tortillas taste exactly like their regular counterparts. I truly wouldn’t be able to tell the difference if they were both put in front of me. They heat up wonderfully, hold their shape, and are just as pliable. These certified gluten-free, wheat-free, and kosher tortillas have no trans fat and zero cholesterol. I have definitely found my new favorite gluten-free tortilla.
Thank you to Mission for sponsoring this post. I hope that you enjoy these delicious Gluten-Free Mediterranean Quesadillas! What are your favorite ways to fill a quesadilla? Let me know in the comments below. Find more recipes, videos, and a store locator on Mission’s Gluten Free website here.
These gluten-free Mediterranean Quesadillas are filled with salty feta, creamy hummus, olives, roasted red peppers, red onion, spinach, and fresh herbs. They’re full of vegetables and full of flavor!
- 2 Mission® gluten-free tortillas
- 2 tablespoons hummus
- 1 handful fresh spinach
- 1 tablespoon crumbled feta in Mediterranean herbs
- 1 tablespoon thinly sliced roasted red peppers
- 1 tablespoon diced red onion
- 1 tablespoon chopped kalamata olives
- Fresh parsley
- Ideas For Serving: diced cucumber, diced tomato, diced red onion, tzatziki, fresh salsa, Greek yogurt, sour cream, etc.
- Heat a nonstick pan over medium heat and brush the outside of both tortillas with olive oil.
- Spread a heaping tablespoon of hummus on the inside of each tortilla.
- Chiffonade the fresh spinach into thin strips.
- On one tortilla, top evenly with the spinach, sliced red peppers, diced red onion, and olives. Sprinkle with the feta cheese and fresh parsley.
- Heat the quesadilla until evenly golden and hot, about 1-2 minutes per side.
- Slice the quesadilla into 4 wedges and serve immediately with your choice of toppings. Enjoy!
- Serving Size: 1 quesadilla
- Calories: 360
- Sugar: 3g
- Sodium: 1000mg
- Fat: 13g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 8mg