Chicken and Spinach Quesadilla (Printable)

Golden, crispy quesadilla filled with juicy chicken, tender spinach, and gooey mozzarella cheese—perfect for a quick meal.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, shredded
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
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. Add chicken, salt, pepper, and smoked paprika. Stir to combine and heat through. Transfer to a bowl and let cool slightly.
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 brown and cheese is fully melted.
05 - Remove quesadillas from heat and let cool slightly. Cut each quesadilla into wedges. Serve warm with desired accompaniments.

# Expert Hints:

01 -
  • It transforms simple leftovers into something that feels like a treat, not a compromise.
  • The combination of tender chicken, wilted spinach, and melted mozzarella tastes far more indulgent than the effort required.
  • You can have dinner on the table in thirty minutes, start to finish, with minimal cleanup.
  • It's endlessly adaptable to whatever you have on hand or whatever your mood calls for.
02 -
  • Don't skip wiping the skillet clean before grilling the quesadillas, or leftover bits from the filling will burn and create bitter spots on the tortilla.
  • If the cheese isn't melting fast enough, cover the skillet with a lid for the last minute of cooking to trap the heat.
  • Let the quesadilla rest for at least 30 seconds after grilling or the filling will slide out when you cut it.
03 -
  • Press down gently on the quesadilla with your spatula while it cooks to help the cheese melt evenly and the layers stick together.
  • If you're making multiple quesadillas, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Use a pizza cutter to slice the quesadillas into wedges quickly and cleanly without squishing the filling out the sides.
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