Save to Pinterest There was a Tuesday evening when I had leftover roast chicken sitting in the fridge and a bag of spinach that needed using. I wasn't in the mood for anything complicated, just something warm and comforting that would come together fast. I pulled out a tortilla, some cheese, and decided to see what happened. What came out of that skillet was golden, crispy, and so satisfying that it became my go-to whenever I needed dinner in under half an hour.
I made these for my kids one night when they were skeptical about spinach sneaking into their meal. They watched me fold the tortillas with suspicion, but the moment I sliced into that first wedge and the cheese stretched between the halves, they were sold. Now they ask for quesadilla night at least once a week, and I'm more than happy to oblige because it means I get to eat them too.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here and saves you even more time, though any leftover cooked chicken will do the job just as well.
- Fresh spinach, roughly chopped: It wilts down to almost nothing in the pan, so don't be shy with the amount, and make sure it's dry or it'll steam instead of sauté.
- Shredded mozzarella cheese: Mozzarella melts into those perfect cheese pulls, but you can swap in Monterey Jack or a Mexican blend if that's what you have.
- Olive oil: Used both for sautéing the filling and for crisping the tortillas, so keep it handy throughout the process.
- Small onion, finely chopped: Optional, but it adds a subtle sweetness and depth that makes the filling taste more intentional.
- Garlic, minced: Just one clove is enough to bring warmth without overpowering the other flavors.
- Salt, black pepper, and smoked paprika: Simple seasonings that enhance the chicken and give the filling a gentle smoky note.
- Large flour tortillas: Go for the 10-inch size so you have plenty of room to load up the filling and fold them neatly.
- Butter or additional olive oil: This is what gives the outside that golden, crispy finish that makes quesadillas so irresistible.
Instructions
- Sauté the aromatics:
- Heat 1 tablespoon 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 2 minutes until the kitchen smells warm and welcoming.
- Wilt the spinach and warm the chicken:
- Toss in the spinach and cook for 2 to 3 minutes until it collapses into the pan. Stir in the chicken, salt, pepper, and smoked paprika, letting everything heat through and mingle together before removing from heat.
- Assemble the quesadillas:
- Wipe the skillet clean and lay a tortilla flat. Sprinkle a quarter of the cheese over one half, top with a quarter of the chicken-spinach mixture, then fold the tortilla over to create a half-moon.
- Grill until golden:
- Heat half a tablespoon of butter or olive oil in the skillet over medium heat and place a quesadilla in the pan. Cook for 2 to 3 minutes per side until the tortilla is golden and the cheese has melted into gooey perfection.
- Slice and serve:
- Let the quesadilla cool for a minute so the cheese sets slightly, then cut it into wedges. Serve warm with your favorite dips on the side.
Save to Pinterest One night I served these with a bowl of salsa and sour cream on the side, and my friend who came over for dinner said it reminded her of late-night food from her college days, but better. We sat at the counter, dipping wedges and talking until the plate was empty. It's funny how something so simple can turn into one of those meals you remember not for the food itself, but for the conversation it made space for.
Serving Suggestions
These quesadillas are wonderful with a dollop of sour cream, a spoonful of fresh salsa, or a smear of guacamole on the side. If you want to round out the meal, serve them with a simple green salad dressed in lime and olive oil, or a bowl of tortilla soup. They're also great cut into smaller wedges and served as an appetizer at gatherings, especially when people can customize their own dips.
Variations to Try
If you want to make these vegetarian, skip the chicken and add sautéed mushrooms, black beans, or roasted red peppers instead. You can also experiment with different cheeses like sharp cheddar for more bite, or pepper jack if you like a little heat. I've even made a version with leftover turkey after Thanksgiving, and it was just as satisfying as the original.
Storage and Reheating
Leftover quesadillas keep well in the fridge for up to three days if wrapped tightly in foil or stored in an airtight container. To reheat, skip the microwave and use a dry skillet over medium heat for a few minutes per side so the tortilla crisps back up. You can also freeze assembled but uncooked quesadillas between layers of parchment paper, then grill them straight from frozen, adding an extra minute or two per side.
- Store cooked quesadillas in the fridge and reheat in a skillet, not the microwave, to keep them crispy.
- Freeze uncooked quesadillas for up to two months and cook them directly from frozen when you need a fast meal.
- If reheating in the oven, use 350°F for about 10 minutes to warm them through without drying them out.
Save to Pinterest This recipe has become one of those reliable favorites that I turn to when I need something fast, filling, and a little bit special. I hope it brings the same easy comfort to your table that it's brought to mine.
Recipe FAQs
- → Can I prepare the filling ahead of time?
Yes, the chicken-spinach filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Assemble and grill the quesadillas fresh when ready to serve.
- → What cheese works best if I don't have mozzarella?
Monterey Jack, sharp cheddar, or a Mexican cheese blend are excellent alternatives. Oaxaca cheese provides authentic flavor and melts beautifully. Choose cheeses that melt smoothly for best results.
- → How do I keep the quesadillas crispy on the outside?
Use medium heat and butter or oil for griddling. Don't overcrowd the skillet. Grill each quesadilla 2-3 minutes per side without pressing down, allowing the tortilla to develop a golden, crispy exterior.
- → Can I make this vegetarian?
Absolutely. Replace chicken with sautéed mushrooms, black beans, or roasted peppers. Maintain the same quantity of filling to keep proportions balanced. Cook vegetables until softened before assembling.
- → What's the best way to cut and serve quesadillas?
Let quesadillas cool for 2-3 minutes after grilling, then cut into triangular wedges using a sharp knife. This prevents cheese from spilling and allows for easy handling. Serve immediately while warm.
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works wonderfully and saves preparation time. Shred or dice the meat finely and use 2 cups. The flavor will be slightly richer, complementing the spinach and cheese beautifully.