Chicken and Spinach Quesadilla (Printable)

Golden quesadilla with juicy chicken, tender spinach, and melted mozzarella cheese. Quick, easy, and perfect for any meal.

# What You 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-inch diameter
11 - 1 tablespoon butter or olive oil for grilling

# How To Make It:

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. Incorporate chicken, salt, pepper, and smoked paprika. Stir to combine and heat through. Remove from heat.
03 - Wipe skillet clean. Place a 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 and cheese is melted.
05 - Remove quesadillas from heat, let cool slightly, then cut each into wedges. Serve warm.

# Expert Tips:

01 -
  • It uses up odds and ends without tasting like leftovers, just something intentional and warm.
  • The spinach sneaks in without anyone noticing, especially kids who wrinkle their noses at greens.
  • You get crispy edges and melty centers in under half an hour, no oven required.
  • Its adaptable to whatever cheese or protein you have on hand, so nothing goes to waste.
02 -
  • Dont skip wiping the skillet between making the filling and grilling the quesadillas, or burnt spinach bits will stick to your tortilla.
  • Press gently with the spatula while grilling to help the cheese melt evenly and bind the filling together without squishing everything out the sides.
  • Let each quesadilla rest for a minute before cutting, or the cheese will ooze out in a molten mess instead of holding its shape.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the tortilla those beautiful dark spots.
  • Grate your own cheese instead of buying pre-shredded, it melts smoother without the anti-caking agents.
  • If your tortillas keep tearing when you fold them, warm them in a dry skillet for a few seconds first to make them pliable.
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