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  • Prep
    35 min
  • Total
    35 min
  • Servings

Mediterranean Quesadillas


  • 1 medium red onion, minced
  • 90 ml (6 tbsp) vegetable oil
  • 1 red pepper, cut into small cubes
  • 500 ml (2 cups) chorizo, minced
  • 125 ml (½ cup) black olive tapenade
  • 8 Greek-style pita breads, 20 cm (8 inches) each
  • 500 ml (2 cups) Saputo Feta cheese, crumbled
  • 250 ml (1 cup) Saputo Mozzarellissima cheese, shredded
  • Freshly ground pepper
  • 125 ml (½ cup) flat-leaf parsley, chopped
  • Sour cream for garnish
  • Tomato sauce for garnish
  • Fresh oregano


  1. In a pan set over medium heat, sauté the onion, pepper, and chorizo in 30 ml (2 tbsp) of oil for 5 minutes.
  2. Place 4 pita breads on a clean work surface. Top each pita with the two cheeses. Next, add the chorizo mixture, black olive tapenade, and parsley. Place a second pita bread over top and press down gently.
  3. In a large non-stick pan set over low heat, toast one quesadilla at a time in 15 ml (1 tbsp) of oil, approximately 3 minutes each side.
  4. Serve with the sour cream, tomato sauce, and oregano.