Pin There was a Tuesday night last spring when I had leftover rotisserie chicken in the fridge and a bag of spinach that needed using. I wasn't in the mood for anything complicated, just something warm and satisfying that could come together fast. That's when I grabbed a few tortillas and started layering. The smell of butter hitting the hot skillet, followed by that first sizzle of the folded tortilla, told me I was onto something good.
I made these for my kids one Saturday afternoon when they had friends over, and I watched four quesadillas disappear in minutes. They stood around the kitchen island, reaching for wedges before I could even plate them properly. One of the kids asked if I could teach his mom how to make them, which might be the highest compliment I've ever received from a ten year old.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is my secret weapon here because it's already seasoned and juicy, but any leftover cooked chicken works beautifully.
- Fresh spinach, roughly chopped: It wilts down to almost nothing, so don't be shy with the volume, and it adds a pop of color and nutrition without any bitterness.
- Shredded mozzarella cheese: Mozzarella melts like a dream and has a mild flavor that lets the chicken and spinach shine, though I've swapped in Monterey Jack when that's what I had on hand.
- Olive oil: I use this for sautéing the filling because it handles medium heat well and adds a subtle richness.
- Small onion, finely chopped: This is optional, but those two minutes of sautéing really deepen the flavor of the filling.
- Garlic, minced: Just one clove makes the whole kitchen smell incredible and adds a savory backbone to the filling.
- Salt, black pepper, and smoked paprika: The paprika is my little twist, it adds a hint of smokiness that makes people wonder what the secret ingredient is.
- Large flour tortillas: Go for the 10 inch size so you have plenty of room to load them up without tearing.
- Butter or additional olive oil, for grilling: Butter gives you that golden, crispy crust that crackles when you bite into it.
Instructions
- Sauté the aromatics:
- Heat a tablespoon of olive oil in a large skillet over medium heat, then add the onion and garlic if you're using them. Let them sizzle for about two minutes until the kitchen smells amazing and the onion turns translucent.
- Wilt the spinach and warm the chicken:
- Toss in the spinach and cook for two to three minutes, stirring occasionally, until it wilts down. Add the chicken, salt, pepper, and smoked paprika, then stir everything together until it's heated through and well combined.
- Assemble the quesadillas:
- Wipe the skillet clean with a paper towel. 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 in half like a little pocket.
- Grill until golden:
- Heat half a tablespoon of butter or olive oil in the skillet over medium heat. Place a folded quesadilla in the pan and cook for two to three minutes per side, pressing gently with a spatula, until both sides are golden and the cheese has melted into gooey perfection.
- Slice and serve:
- Remove the quesadilla from the skillet and let it cool for a minute so you don't burn your mouth. Cut it into wedges with a sharp knife or pizza cutter and serve warm.
Pin There's something about cutting into a quesadilla and watching the steam rise, the cheese stretching between the wedges. It's comfort food that doesn't require much fuss, but it always feels like you've made something special. I love how it brings people to the table without any coaxing.
Serving Suggestions
I usually put out small bowls of salsa, sour cream, and guacamole so everyone can customize their bites. Sometimes I'll add a squeeze of lime over the top right before serving, which brightens everything up. A simple side salad or tortilla chips with extra salsa rounds out the meal without adding much effort.
Swaps and Variations
If you're out of mozzarella, cheddar or a Mexican cheese blend works just as well and adds a sharper flavor. For a vegetarian version, skip the chicken and add sautéed mushrooms or black beans, both hold up beautifully and add heartiness. I've even made these with leftover turkey after the holidays, and they were just as satisfying.
Storage and Reheating
Leftover quesadillas can be wrapped in foil and stored in the fridge for up to two days. Reheat them in a skillet over medium low heat to bring back that crispy exterior, the microwave will make them soggy. You can also freeze them before grilling, then cook them straight from frozen, adding a minute or two to each side.
- Let them cool completely before wrapping to avoid sogginess.
- Stack them with parchment paper in between if freezing multiple quesadillas.
- Reheat in the oven at 375°F for about 10 minutes if you're warming several at once.
Pin This quesadilla has become my go to whenever I need something fast, filling, and a little bit indulgent. I hope it becomes one of those recipes you reach for without thinking, the kind that just works.
Recipe Questions
- → Can I prepare the filling ahead of time?
Yes, you can prepare the chicken-spinach filling up to 2 hours in advance. Store it in an airtight container in the refrigerator, then assemble and grill the quesadillas when ready to serve.
- → What cheese works best as a substitute?
Monterey Jack, sharp cheddar, or Mexican blend cheese are excellent alternatives to mozzarella. These cheeses melt smoothly and provide complementary flavors that enhance the filling.
- → How do I prevent the tortillas from tearing?
Use large, fresh flour tortillas and handle them gently when folding. If your tortillas are dry, warm them briefly over a flame or in a skillet to improve pliability before assembling.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and replace it with sautéed mushrooms, black beans, or a combination of vegetables like bell peppers and zucchini for equal richness and satisfaction.
- → What's the best way to grill without burning?
Maintain medium heat and grill each quesadilla for 2-3 minutes per side. Use a spatula to check for golden browning before flipping, and adjust heat if needed to prevent charring.
- → Can I use corn tortillas instead?
Corn tortillas are more delicate and may break during assembly. If using them, warm them thoroughly first and handle carefully. Flour tortillas are recommended for easier handling and better cheese melting.