Sun-dried Tomato, Spinach and Feta Quesadilla
A delicious Mediterranean quesadilla filled with fresh spinach, sun-dried tomatoes, and creamy feta cheese, all cooked to perfection in a pressure cooker.
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main ingredients
- 4 large tortillas fold easily but still hold the filling
- 1 cup fresh spinach chopped small
- ½ cup sun-dried tomatoes chopped
- ½ cup feta cheese crumbly
- 1 tablespoon olive oil for cooking
- Pinch Salt
- Few cracks Pepper
Instructions
Instructions
- Start by heating the olive oil in your pressure cooker pot using the sauté function on medium heat.
- Add chopped spinach and cook, stirring gently until it wilts and looks bright green, about 2 minutes.
- Stir in the chopped sun-dried tomatoes and keep cooking for another 2 minutes, let those flavors blend well together.
- Turn off the heat, then stir in crumbled feta cheese, a pinch of salt, and some pepper. Give it a good mix.
- Place one tortilla flat on the bottom of the pot. Spread half of your filling over one half of the tortilla, then fold it over.
- Cook the quesadilla on medium heat until it’s golden and crispy, about 2 to 3 minutes per side. Use tongs to flip gently.
- Remove the cooked quesadilla and repeat with the second one using the rest of your filling and tortilla.
- Once both are cooked and crispy, cut into wedges and serve it warm. You’re ready to dig in!
Notes
Wrap each quesadilla wedge tightly in foil or wax paper so they don’t dry out. Store in the fridge for up to 3 days. Reheat using your pressure cooker on low sauté setting or a skillet.