Chicken and Spinach Quesadilla

The skillet was too hot, and I panicked. My first quesadilla came out charred on one side, cheese barely melted on the other. But by the third try, I figured out the rhythm: medium heat, patience, and a quick flip. Now, these chicken and spinach quesadillas are my go-to when I need something fast, filling, and impossible to mess up once you know the trick.

I made these for my sister on a rainy Tuesday when she showed up unannounced and starving. She ate two whole quesadillas standing at the counter, still in her coat. She texted me the next day asking for the recipe, which made me laugh because there really isn't much to it. Sometimes the best meals are the ones that don't try too hard.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here and saves you from having to cook and season raw meat.
• Fresh spinach, roughly chopped: It wilts down fast, so don't worry if it looks like too much at first.
• Shredded mozzarella cheese: Melts smooth and mild, but feel free to swap in cheddar or Monterey Jack for more sharpness.
• Olive oil: Used both for sautéing the filling and brushing the skillet, so keep the bottle handy.
• Small onion, finely chopped: Optional, but it adds a sweet depth that makes the filling taste more intentional.
• Garlic, minced: Just one clove is enough to give everything a warm, aromatic backbone.
• Salt, black pepper, and smoked paprika: Simple seasonings that let the chicken and cheese shine without overpowering anything.
• Large flour tortillas: Go for the 10-inch size so you have room to fold without tearing.
• Butter or additional olive oil: A little fat in the pan gives you that golden, crispy exterior.

Instructions

Sauté the aromatics:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and garlic, stirring for about 2 minutes until they smell sweet and toasty.

Wilt the spinach and warm the chicken:

Toss in the spinach and let it cook down for 2 to 3 minutes. Stir in the chicken, salt, pepper, and smoked paprika, then remove the skillet from the heat.

Assemble the quesadillas:

Wipe the skillet clean. Lay a tortilla flat, sprinkle a quarter of the cheese over one half, then top with a quarter of the chicken-spinach mixture and fold it over.

Grill until golden:

Heat half a tablespoon of butter or oil in the skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side until the outside is crisp and the cheese has melted through.

Slice and serve:

Let the quesadillas cool for a minute, then cut into wedges. Serve them warm with your favorite dips on the side.

Pin it

One night, I cut these into tiny triangles and served them at a small gathering. They disappeared faster than anything else on the table. A friend grabbed the last piece and said, I didn't know quesadillas could taste homemade. I'm still not sure what she meant, but I took it as a compliment.

Serving Suggestions

These quesadillas are excellent with salsa, sour cream, or a scoop of guacamole on the side. I like to set out a few small bowls so everyone can dip as they please. A simple side salad or tortilla chips with lime also rounds out the meal without much extra effort.

Swaps and Substitutions

If you want to skip the chicken, sautéed mushrooms or black beans make a hearty vegetarian filling. Swap mozzarella for a Mexican cheese blend if you want more flavor, or use pepper jack for a little kick. You can also use whole wheat tortillas if that's what you have on hand.

Storage and Reheating

Leftover quesadillas keep in the fridge for up to three days wrapped in foil or stored in an airtight container. Reheat them in a dry skillet over medium-low heat to bring back the crispness, or use a toaster oven if you're in a rush.

• Avoid the microwave if you want to keep the tortilla from getting soggy.
• You can freeze assembled, uncooked quesadillas and grill them straight from frozen, adding an extra minute or two per side.
• If you're meal prepping, keep the filling separate and assemble fresh when you're ready to eat.

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This recipe has pulled me out of more dinnertime slumps than I can count. Keep the ingredients around, and you'll always have something satisfying to fall back on.

Recipe FAQs

→ Can I prepare the chicken-spinach filling ahead of time?

Yes, you can prepare the filling up to 24 hours in advance. Store it in an airtight container in the refrigerator, then assemble and grill the quesadillas when ready to eat.

→ What cheese alternatives work best for this dish?

Monterey Jack, sharp cheddar, or a Mexican cheese blend are excellent substitutes for mozzarella. These cheeses offer similar melting qualities and complement the filling well.

→ How do I make this vegetarian?

Simply omit the chicken and add extra sautéed vegetables like mushrooms, black beans, bell peppers, or corn to increase the filling. The cooking method remains the same.

→ Why is my quesadilla not crispy enough?

Ensure your skillet is adequately heated over medium heat before placing the quesadilla. Grilling for 2-3 minutes per side should create a golden, crispy exterior. Use butter for extra browning if needed.

→ Can I freeze prepared quesadillas?

Uncooked assembled quesadillas can be frozen for up to 2 months. Thaw slightly before grilling, and add 1-2 minutes extra cooking time to ensure the cheese melts through completely.