Save to Pinterest There was a Tuesday night when I stood at the counter with leftover chicken and a bag of wilting spinach, thinking I'd just make sandwiches. Then I remembered the tortillas tucked in the back of the fridge. What started as a pantry rescue turned into something my family now asks for by name. The cheese stretches when you pull the wedges apart, and that first bite—crispy outside, warm and gooey inside—made me realize some of the best meals are the ones you stumble into.
I made these for my sister one evening after she helped me move furniture all afternoon. We sat on the porch with quesadillas cut into wedges, dipping them into salsa and laughing about how something so simple felt like a celebration. She told me she'd been intimidated by quesadillas before, thinking they required some secret technique. Watching her fold her second one with confidence, I realized how much cooking is just about trying something once and seeing it work.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here and saves you time; just pull the meat and toss out the skin.
- Fresh spinach, roughly chopped: It wilts down fast, so don't worry if it looks like too much at first; the pan will prove you wrong.
- Shredded mozzarella cheese: Mozzarella melts into creamy strings, but feel free to swap in Monterey Jack or a Mexican blend if that's what you have.
- Olive oil: This helps the filling come together and gives the tortilla a golden finish when you grill it.
- Small onion, finely chopped: Optional, but it adds a sweet depth; I skip it when I'm in a real hurry.
- Garlic, minced: Just one clove makes everything smell like a restaurant kitchen.
- Salt, black pepper, and smoked paprika: Simple seasonings that let the chicken and cheese shine without fighting for attention.
- Large flour tortillas: Go for the 10 inch ones so you have room to fold without tearing; they're sturdier than you'd think.
- Butter or additional olive oil: A little butter in the pan gives the tortilla a richer, crispier crust.
Instructions
- Soften the Aromatics:
- Heat a tablespoon of olive oil in a large skillet over medium heat, then add the onion and garlic if you're using them. Let them cook for about two minutes until the kitchen smells warm and inviting.
- Wilt the Spinach and Warm the Chicken:
- Toss in the spinach and watch it collapse down into the pan within a couple of minutes. Stir in the chicken, salt, pepper, and smoked paprika, letting everything heat through before taking the skillet off the burner.
- Assemble the Quesadillas:
- Wipe the skillet clean and lay a tortilla flat on your counter. Sprinkle a quarter of the cheese over one half, pile on a quarter of the chicken and spinach mixture, then fold it in half like you're closing a book.
- Grill Until Golden:
- Warm half a tablespoon of butter or olive oil in the skillet over medium heat, then lay the quesadilla in and let it sizzle for two to three minutes per side. You'll know it's ready when it's golden brown and the cheese has melted into the filling.
- Slice and Serve:
- Pull it off the heat, give it a minute to cool so the cheese sets slightly, then cut it into wedges. Serve them warm with whatever toppings make you happy.
Save to Pinterest One night I served these at a casual get together, and a friend who claimed she didn't like spinach ate three wedges before realizing what was in them. She looked at me, surprised, and said it just tasted like part of the filling, not like eating vegetables. That's when I understood that good cooking isn't about tricking anyone; it's about letting flavors belong together so naturally that nobody questions it.
How to Store and Reheat Leftovers
Wrap any leftover quesadillas tightly in foil or stack them in an airtight container with parchment between each one. They'll keep in the fridge for up to three days. When you're ready to eat, reheat them in a dry skillet over medium low heat to bring back that crispy exterior, flipping once so both sides warm evenly. The microwave works in a pinch, but you'll lose the crunch.
Ways to Make It Your Own
This recipe is a foundation, not a rulebook. I've swapped the chicken for sautéed mushrooms and black beans when I wanted something meatless, and it was just as satisfying. Try adding a handful of corn, a pinch of cumin, or a few slices of jalapeño if you want a little heat. You can even use leftover turkey after the holidays or toss in some roasted red peppers for extra sweetness.
Serving Suggestions
I love setting out small bowls of salsa, sour cream, and guacamole so everyone can build their plate the way they want. A simple side salad with lime vinaigrette balances the richness, and tortilla chips with fresh pico de gallo make it feel like a full spread. If you're feeding kids, cut the quesadillas into smaller triangles; they disappear faster that way.
- Pair with a cold beer or a sparkling lime water for an easy weeknight vibe.
- Add a handful of cilantro to the filling if you love that bright, herby punch.
- Double the batch and freeze the assembled, uncooked quesadillas for a future night when you need dinner in ten minutes.
Save to Pinterest This quesadilla has become my go to when I want something comforting without a lot of fuss. It's proof that dinner doesn't need to be complicated to feel like you really cooked.
Questions & Answers
- → Can I prepare the filling ahead of time?
Yes, you can prepare the chicken-spinach mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. Simply reheat gently before assembling and grilling your quesadillas.
- → What cheese works best as a substitute for mozzarella?
Monterey Jack, sharp cheddar, or a Mexican cheese blend all work excellently. They melt smoothly and add distinctive flavors while maintaining that creamy interior texture.
- → How do I prevent the tortillas from tearing when folding?
Use large flour tortillas (10-inch recommended) and ensure they're soft and pliable. Warm them slightly in the skillet before filling, which makes them more flexible and less prone to cracking.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and add sautéed mushrooms, black beans, or additional vegetables like bell peppers. The spinach and cheese create a delicious filling on their own.
- → What's the best way to achieve a crispy exterior?
Use medium heat and cook each side for 2-3 minutes. Don't increase heat too much, as this can burn the tortilla before the cheese melts. A tablespoon of butter or olive oil provides the right amount of fat for browning.
- → How should I store leftover quesadillas?
Store cooled quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven until warmed through and cheese softens.