Chicken and Spinach Quesadilla (Printable Version)

Golden quesadilla with shredded chicken, fresh spinach, and melted mozzarella cheese. A quick, easy 30-minute meal for four.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, shredded or diced
02 - 2 cups fresh spinach, roughly chopped
03 - 1.5 cups shredded mozzarella cheese
04 - 2 tablespoons olive oil
05 - 1 small onion, finely chopped
06 - 1 clove garlic, minced
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - 0.5 teaspoon smoked paprika

→ Assembly

10 - 4 large flour tortillas, 10 inches 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 and 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. Mix thoroughly and heat through. Transfer to a plate and set aside.
03 - Wipe the skillet clean. Place one tortilla on a flat surface. Sprinkle one-quarter of the cheese evenly over half the tortilla, then top with one-quarter of the chicken-spinach mixture. Fold tortilla in half. Repeat with remaining tortillas and filling.
04 - Heat 0.5 tablespoon butter or olive oil in the skillet over medium heat. Grill each quesadilla for 2-3 minutes per side until golden brown and cheese is melted.
05 - Remove quesadillas from heat and allow to cool slightly. Cut each quesadilla into wedges and serve warm.

# Expert Advice:

01 -
  • It uses up leftover chicken without making it taste like leftovers.
  • The spinach sneaks in nutrients while tasting completely indulgent.
  • You can have hot dinner in your hands in under half an hour.
  • The crispy edges and gooey center hit every comfort food note.
02 -
  • Don't overfill the tortillas or they become impossible to flip without everything spilling out.
  • Medium heat is your friend; too high and the outside burns before the cheese melts.
  • Wipe the skillet between quesadillas to avoid burnt bits that make the next one taste bitter.
03 -
  • Press the quesadilla gently with the back of your spatula while it cooks to help the cheese melt evenly and bond with the tortilla.
  • Use a pizza cutter to slice your quesadillas into clean wedges without squishing the filling out the sides.
  • If your tortillas keep cracking when you fold them, warm them for a few seconds in the microwave first to make them more pliable.
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