Chicken and Spinach Quesadilla (Print)

Golden quesadilla with shredded chicken, wilted spinach, and melted mozzarella cheese. Easy to prepare and perfect for lunch or dinner.

# Components:

→ Filling

01 - 2 cups cooked chicken breast, shredded or diced
02 - 2 cups fresh spinach, roughly chopped
03 - 1½ cups shredded mozzarella cheese
04 - 2 tablespoons olive oil
05 - 1 small onion, finely chopped
06 - 1 clove garlic, minced
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ½ teaspoon smoked paprika

→ Assembly

10 - 4 large flour tortillas, 10-inch diameter
11 - 1 tablespoon butter or olive oil for grilling

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
02 - Add spinach and cook for 2-3 minutes until wilted. Stir in chicken, salt, pepper, and smoked paprika. Heat through and remove from heat.
03 - Wipe skillet clean. Place a tortilla on a flat surface. Sprinkle ¼ of the cheese over half the tortilla, then top with ¼ of the chicken-spinach mixture. Fold tortilla in half. Repeat with remaining tortillas and filling.
04 - Heat ½ tablespoon butter or olive oil in the skillet over medium heat. Grill each quesadilla for 2-3 minutes per side until golden and cheese is melted.
05 - Remove quesadillas from heat, let cool slightly, then cut each into wedges. Serve warm with desired toppings.

# Expert Advice:

01 -
  • It uses up leftovers brilliantly and turns them into something that feels like a treat, not a rerun.
  • The contrast between the crispy, buttery exterior and the gooey, melted cheese inside is completely addictive.
  • You can have dinner on the table in half an hour, even on the most chaotic weeknights.
  • It's endlessly adaptable depending on what you have in your fridge or pantry.
02 -
  • Don't overfill the tortillas or they'll split open when you try to flip them, I learned this the messy way.
  • Medium heat is your friend here, too hot and the outside burns before the cheese melts, too low and you lose that crispy texture.
  • Wipe the skillet between quesadillas to prevent burnt bits from sticking to the next one.
03 -
  • Use a pizza cutter to slice your quesadillas into even wedges quickly and cleanly.
  • Press down gently with the spatula while grilling to help the cheese bind everything together.
  • If you're making multiple quesadillas, keep the finished ones warm in a 200°F oven while you cook the rest.
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