Chicken and Spinach Quesadilla (Printable version)

Golden quesadilla with juicy chicken, tender spinach, and melted mozzarella. A quick, satisfying meal ready in just 30 minutes.

# What You'll Need:

→ 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
11 - 1 tablespoon butter or additional olive oil for grilling

# How To Make:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 2 minutes until fragrant. Add spinach and cook for 2-3 minutes until wilted. Stir in chicken, salt, pepper, and smoked paprika. Heat through and remove from skillet.
02 - Place a tortilla on a flat surface. Sprinkle ¼ of the cheese evenly over half the tortilla, then top with ¼ of the chicken-spinach mixture. Fold tortilla in half. Repeat with remaining tortillas and filling.
03 - 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.
04 - Remove quesadillas from skillet and let cool slightly. Cut each quesadilla into wedges and serve warm.

# Expert Advice:

01 -
  • It turns leftovers into something everyone at the table actually gets excited about.
  • The spinach sneaks in without anyone complaining, and the mozzarella melts into every bite.
  • You can have dinner on the table in half an hour without turning on the oven.
  • It works just as well for lunch, a snack, or a quick weeknight meal when the fridge feels empty.
02 -
  • Don't skip wiping out the skillet between the filling and the grilling, or you'll end up with burnt garlic bits stuck to your tortilla.
  • Use medium heat, not high, or the outside will burn before the cheese melts.
  • Let the quesadilla sit for a minute before slicing, or the filling will slide right out.
03 -
  • Press down gently with the spatula while grilling to help the cheese melt faster and the tortilla crisp up evenly.
  • If you're making several quesadillas at once, keep the finished ones warm in a low oven while you cook the rest.
  • Use a pizza cutter to slice them into wedges quickly and cleanly.
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