Chicken and Spinach Quesadilla

My daughter came home from school one afternoon asking if we could make quesadillas, but not the plain kind. She wanted something with vegetables and chicken, something that felt like dinner, not just a snack. I happened to have spinach wilting in the fridge and leftover chicken from the night before. We tossed it all together, folded it into tortillas, and the kitchen filled with that buttery, toasted smell. She ate two before I even finished mine.

I made these for a friend who stopped by unexpectedly, and she kept saying she couldn't believe how good they were for something so simple. We sat at the counter with a pile of wedges between us, dipping them in salsa and talking until the sun went down. She texted me the next day asking for the recipe, even though I kept insisting there wasn't really a recipe to give. Sometimes the best meals are the ones you throw together without thinking too hard.

Ingredients

• Cooked chicken breast, shredded or diced: Leftover rotisserie chicken works beautifully here, and it saves you from cooking anything extra.
• Fresh spinach, roughly chopped: It wilts down fast, so don't worry if it looks like too much at first.
• Shredded mozzarella cheese: Mozzarella melts smooth and mild, but you can swap in cheddar or Monterey Jack if that's what you have.
• Olive oil: A little goes a long way for sautéing and keeping everything from sticking.
• Small onion, finely chopped: Optional, but it adds a sweet depth that makes the filling taste more complete.
• Garlic, minced: Just one clove is enough to wake up the whole pan.
• Salt, black pepper, and smoked paprika: Simple seasoning that lets the chicken and spinach shine without overpowering anything.
• Large flour tortillas: Go for the 10-inch size so you have room to fold and fill without everything spilling out.
• Butter or additional olive oil: This is what gives the tortilla that golden, crispy edge.

Instructions

Start with 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 the kitchen smells warm and inviting.

Wilt the spinach:

Toss in the spinach and let it cook down for 2 to 3 minutes. It'll shrink fast, so don't be surprised when that big pile turns into just a handful.

Mix in the chicken:

Add the cooked chicken, salt, pepper, and smoked paprika. Stir everything together until it's heated through and the flavors start to blend.

Assemble the quesadillas:

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

Grill until golden:

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

Cut and serve:

Let them cool for a minute, then slice into wedges. Serve them warm with salsa, sour cream, or guacamole on the side.

Save

One night I made a double batch of these and packed the extras for my husband's lunch the next day. He reheated one in the break room microwave, and by the time he sat down, two coworkers had asked what he was eating. He came home that evening asking if I could teach him how to make them himself. That's when I knew this recipe had officially become a staple.

Cheese Choices That Work

Mozzarella is mild and melts like a dream, but I've also used Monterey Jack when I wanted a little more sharpness. Cheddar works too, especially if you like a stronger flavor. A Mexican cheese blend is perfect if you want that authentic quesadilla taste. Whatever you choose, make sure it's shredded so it melts evenly and doesn't clump up in the middle.

Making It Your Own

If you don't have chicken, sautéed mushrooms or black beans make a great swap for a vegetarian version. I've also added diced bell peppers when I had them on hand, and they brought a little sweetness and crunch. Sometimes I'll throw in a pinch of cumin or a squeeze of lime juice right before folding the tortilla. It's one of those recipes that bends easily to whatever your fridge is offering that day.

Serving Suggestions

These quesadillas are good on their own, but they're even better with a little something on the side. I like to serve them with a small bowl of salsa, a dollop of sour cream, and sometimes a handful of tortilla chips. A simple side salad with lime vinaigrette rounds out the meal without adding much effort.

• Pair with a fresh tomato and avocado salad for a lighter meal.
• Serve with refried beans or Mexican rice if you want something more filling.
• Leftovers reheat well in a skillet, so don't be afraid to make extra.

Save

This recipe has become one of those things I make without thinking, the kind of meal that feels like a small win on a busy weeknight. I hope it becomes that for you too.

Recipe FAQs

→ Can I prepare the filling in advance?

Yes, you can cook the chicken-spinach filling up to 2 days ahead and store it in an airtight container in the refrigerator. Simply reheat gently before assembling your quesadillas.

→ What cheese works best for this?

Mozzarella melts beautifully, but Monterey Jack, cheddar, or Mexican cheese blends are equally delicious. Choose based on your flavor preference—Jack adds creaminess, cheddar provides sharpness.

→ How do I prevent the tortilla from tearing?

Use large, fresh flour tortillas and don't overfill them. Fill only half the tortilla before folding, and ensure the filling isn't too wet. Grilling on medium heat prevents burning and allows proper melting.

→ Can I make this vegetarian?

Absolutely. Omit the chicken and add sautéed mushrooms, black beans, or roasted peppers. You'll get the same satisfying texture and hearty flavor from the vegetables and melted cheese.

→ What temperature should I grill at?

Use medium heat to grill your quesadillas. This allows the cheese to melt completely while the tortilla turns golden and crispy without burning. Each side should take 2-3 minutes.