Chicken and Spinach Quesadilla

My younger brother called me one Wednesday night, starving after a late shift, asking what he could throw together with almost nothing in his fridge. I walked him through this quesadilla over speakerphone while I folded laundry. He had leftover rotisserie chicken, a bag of spinach going soft, and some mozzarella. Twenty minutes later, he sent me a photo of golden wedges on his plate, steam still rising. That became his signature quick dinner.

I made these for a friend who showed up unannounced during a thunderstorm, drenched and hungry. We stood in my tiny kitchen, the skillet sizzling while rain hammered the window. She ate three wedges standing up, cheese stringing from her fingers, laughing about how something so simple tasted like comfort itself. Now she texts me every time it storms, asking if Im making quesadillas.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here and saves you from cooking meat from scratch, though leftover grilled or poached chicken is just as good.
• Fresh spinach, roughly chopped: Wilts down to almost nothing, adding color and a mild earthiness without overpowering the filling.
• Shredded mozzarella cheese: Melts smoothly and creates those satisfying cheese pulls, though you can swap in Monterey Jack or a Mexican blend if thats what you have.
• Olive oil: Used both for sauteing the filling and for crisping the tortilla, giving everything a golden finish.
• Small onion, finely chopped: Optional but adds a sweet depth when sauteed, softening into the background.
• Garlic, minced: Just one clove is enough to perfume the filling without shouting.
• Salt, black pepper, smoked paprika: Simple seasonings that lift the chicken and spinach, with paprika adding a hint of warmth.
• Large flour tortillas: The sturdy vessel that holds everything together and crisps up beautifully in the skillet.
• Butter or additional olive oil: A little fat in the pan ensures even browning and that irresistible crunch.

Instructions

Start with the aromatics:

Heat a tablespoon of olive oil in a large skillet over medium heat, then add the chopped onion and minced garlic if youre using them. Let them cook for about two minutes, stirring occasionally, until the kitchen smells warm and inviting.

Wilt the spinach and season the filling:

Toss in the chopped spinach and cook for two to three minutes until it collapses into a fraction of its original volume. Stir in the chicken, salt, pepper, and smoked paprika, heating everything through until combined, then remove the skillet from the heat.

Assemble the quesadillas:

Wipe the skillet clean with a paper towel. Lay a tortilla flat and sprinkle a quarter of the mozzarella over one half, then top with a quarter of the chicken-spinach mixture and fold the tortilla in half.

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 threads.

Cut and serve:

Remove the quesadilla from the skillet and let it rest for a minute so the cheese sets slightly, then slice it into wedges. Repeat with the remaining tortillas and filling.

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One afternoon, my neighbor brought her daughter over to learn how to cook something easy. We made these together, and the little girl kept peeking under the tortilla to watch the cheese melt, her eyes wide. When we cut the first one, she clapped at the steam rising from the wedges. Her mom told me later that its the only thing her daughter will make on her own now, standing on a stool at the stove.

Serving Suggestions

These quesadillas shine with a dollop of sour cream, a spoonful of salsa, or a scoop of guacamole on the side. I like to set out all three and let people build their own plate, turning it into a casual, hands-on meal. A simple green salad or a handful of tortilla chips rounds it out without much fuss.

Swaps and Variations

If youre out of chicken, try shredded rotisserie turkey, sauteed mushrooms, or drained black beans for a vegetarian twist. Swap mozzarella for sharp cheddar, pepper jack, or a Mexican cheese blend depending on what melts well in your fridge. You can even toss in a pinch of cumin or a few slices of pickled jalapeno if you want a little more kick.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the tortilla softens a bit. Reheat wedges in a dry skillet over medium heat for a few minutes per side to crisp them back up, or use a toaster oven if youre reheating a whole quesadilla. Microwaving works in a pinch, but youll lose that crunch.

• Cool quesadillas completely before storing to prevent soggy tortillas from trapped steam.
• Wrap individual wedges in foil if youre packing them for lunch.
• Freeze assembled but uncooked quesadillas between parchment paper for up to a month, then grill straight from frozen.

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This quesadilla has become my answer to nearly everything, tired weeknights, surprise guests, using up whatevers left in the crisper drawer. Its proof that a few good ingredients and a hot skillet can turn into something worth sitting down for.

Common Questions

→ Can I prepare the filling ahead of time?

Yes, you can prepare the chicken-spinach mixture up to one day 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 for this dish?

While mozzarella is classic, Monterey Jack, cheddar, or Mexican blend cheese all work wonderfully. Choose based on your flavor preference—cheddar adds sharpness, while Monterey Jack provides a creamy melt.

→ How do I prevent the filling from leaking?

Keep the filling away from the edges of the tortilla, as heat causes it to expand. Don't overstuff each quesadilla, and fold it carefully. Medium heat ensures even cooking and proper cheese melting without overflow.

→ Can I make this vegetarian?

Absolutely. Omit the chicken and add sautéed mushrooms, black beans, or roasted vegetables. The spinach and cheese provide excellent protein and flavor, making it equally satisfying.

→ What sides pair well with quesadillas?

Serve with salsa, sour cream, guacamole, or a fresh lime wedge. A simple side salad with cilantro-lime dressing or Mexican street corn complements the meal beautifully.

→ How do I achieve a golden, crispy exterior?

Use medium heat and butter or olive oil for grilling. Let each side cook for 2-3 minutes undisturbed, allowing the tortilla to develop a golden crust while the cheese melts evenly inside.