Chicken and Spinach Quesadilla (Printable Version)

Golden quesadilla with shredded chicken, wilted spinach, and melted mozzarella cheese. A quick, satisfying meal ready in 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 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 and sauté for 2 minutes until fragrant.
02 - Add spinach and cook for 2-3 minutes until wilted. Add 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 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.
04 - 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.
05 - Remove quesadillas from heat, let cool slightly, then cut each into wedges. Serve warm.

# Expert Tips:

01 -
  • It comes together in half an hour with ingredients you probably already have on hand.
  • The tortilla gets golden and crispy while the cheese melts into every corner.
  • Leftovers transform into something that feels indulgent and completely different.
  • Everyone can customize their own with toppings, so it keeps the peace at dinner.
02 -
  • Don't overfill the tortilla or it will split when you fold it; less is more, and you can always make another round.
  • Medium heat is your friend here; too high and the outside burns before the cheese melts, too low and it gets soggy instead of crispy.
  • Wipe the skillet between quesadillas to prevent burnt bits from sticking to the next one and messing up that perfect golden crust.
03 -
  • Press down gently with the spatula while grilling to help the cheese glue everything together without squishing out the filling.
  • If your tortillas are cold from the fridge, let them sit at room temperature for a few minutes so they fold without cracking.
  • Grate your own cheese instead of buying pre shredded; it melts smoother and doesn't have that coating that can make things gummy.
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