Mediterranean Quesadilla

[mos]

Mediterranean Quesadilla
1/2 tbs olive oil
1/2 onion, finely diced
1/4 orange bell pepper, cut into strips
1/2 tomato, chopped
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp kosher salt
2 whole wheat tortillas
1/2 cup chopped spinach
4 black olives, sliced into rounds
1/4 cup canned chickpeas, slightly smashed with a fork
1 tbs crumbled feta cheese
1/4 cup shredded low-fat mozzarella cheese
Sprinkle red pepper flakes (optional)
Heat olive oil in a small skillet over low-medium heat.

Add shallot, red bell pepper, tomato, oregano, basil, and salt. Stir occasionally and cook until the onion and pepper soften slightly, about 4 to 5 min. Transfer mixture from the skillet to a small bowl.
Place a whole wheat tortilla into the same skillet over low-medium heat.

Top with spinach, the mixture in the bowl, olives, chickpeas, feta, and sprinkle with mozzarella and optional red pepper flakes. Top with the second whole wheat tortilla, pressing it down gently with a spatula.
Cook until the tortilla is slightly golden on one side then flip and continue cooking on the other side until cheese is completely melted, about 3 min each side.
Remove quesadilla from skillet, cut into wedges, and serve. Serves 2

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