Chicken and Spinach Quesadilla

My skillet was still warm from dinner when I spotted leftover chicken and a bag of spinach about to wilt in the crisper. I grabbed a tortilla, some cheese, and decided to wing it. What came out was this beautifully golden quesadilla with melted mozzarella stretching between the wedges. It was so good I made three more immediately and called it a win.

I made these for my sister on a rainy Tuesday when she showed up unannounced and starving. She stood in the kitchen watching me fold and flip, stealing bites before I even plated them. By the time we sat down, half were already gone and she was asking for the non-existent recipe I'd just invented on the spot.

Ingredients

• Cooked chicken breast, shredded or diced (2 cups): Leftover rotisserie chicken works beautifully here and saves time, just pull it apart with your hands for the best texture.
• Fresh spinach, roughly chopped (2 cups): It wilts down fast so don't worry about the volume, and rough chops mean you get tender green bites in every wedge.
• Shredded mozzarella cheese (1 ½ cups): Mozzarella melts like a dream and doesn't overpower the filling, but swap in Monterey Jack or cheddar if that's what you have.
• Olive oil (2 tablespoons): Used for sautéing the filling, it keeps everything moist and adds a subtle richness.
• Small onion, finely chopped (1, optional): Adds a sweet, savory depth, but you can skip it if you're in a hurry or don't have one on hand.
• Garlic, minced (1 clove, optional): Just a little bit wakes up the whole filling without being aggressive.
• Salt (½ teaspoon): Essential for bringing out the flavors, especially if your chicken is unseasoned.
• Black pepper (¼ teaspoon): A gentle kick that balances the creaminess of the cheese.
• Smoked paprika (½ teaspoon, optional): This is my secret for a hint of warmth and color, it makes the filling taste more complex than it actually is.
• Large flour tortillas, 10-inch (4): Go for soft, pliable ones so they fold without cracking and crisp up nicely when grilled.
• Butter or additional olive oil (1 tablespoon): For grilling, butter gives a richer golden crust but olive oil works great if you want to keep it lighter.

Instructions

Sauté the Aromatics:

Heat 1 tablespoon olive oil in a large skillet over medium heat and toss in the onion and garlic if you're using them. Let them sizzle for about 2 minutes until your kitchen smells amazing and they've softened just a bit.

Wilt the Spinach and Add Chicken:

Add the spinach and stir it around for 2 to 3 minutes until it collapses into tender greens. Toss in the chicken, salt, pepper, and smoked paprika, stirring everything together until it's heated through and well mixed, then take the skillet off the heat.

Assemble the Quesadillas:

Wipe your skillet clean and lay a tortilla flat on your counter. Sprinkle about a quarter of the cheese over one half, pile on a quarter of the chicken-spinach mixture, then fold the tortilla over like a taco that decided to lie down.

Grill Until Golden:

Heat half a tablespoon of butter or olive oil in the skillet over medium heat and lay your folded quesadilla in gently. Let it cook for 2 to 3 minutes per side until it's golden brown and the cheese inside has melted into gooey perfection.

Slice and Serve:

Pull the quesadilla out, let it rest for a minute so you don't burn your mouth, then slice it into wedges. Serve warm with whatever dipping situation makes you happy.

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The first time I served these at a casual get-together, people kept coming back to the kitchen asking what was in them. It wasn't fancy, just chicken and spinach, but something about the way the cheese held everything together made it feel special. That's when I realized simple food, done right, is often the most memorable.

Serving Suggestions

I love putting out little bowls of salsa, sour cream, and guacamole so everyone can customize their own bites. Sometimes I'll add a squeeze of lime or a sprinkle of fresh cilantro on top. A simple side salad or tortilla chips rounds it out without much effort.

Storage and Reheating

These keep in the fridge for up to three days wrapped in foil or in an airtight container. Reheat them in a dry skillet over medium-low heat to bring back the crispiness, microwaving makes them soggy. You can also freeze assembled, uncooked quesadillas and grill them straight from frozen, just add a minute or two per side.

Variations and Swaps

If you want to go vegetarian, swap the chicken for sautéed mushrooms or black beans and it's just as satisfying. You can also use a Mexican cheese blend, pepper jack for heat, or even feta for a tangier twist. Toss in some diced bell peppers, jalapeños, or corn if you want more texture and flavor.

• Use rotisserie chicken or turkey for an even faster prep.
• Try whole wheat or spinach tortillas for a different look and taste.
• Add a pinch of cumin or chili powder if you want more spice.

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This quesadilla has become my go-to when I need something fast, filling, and a little bit indulgent without any fuss. I hope it becomes one of those recipes you reach for on busy nights when you want comfort without the commitment.

Recipe FAQs

→ Can I prepare the filling ahead of time?

Yes, prepare the chicken-spinach mixture up to 2 days in advance and refrigerate. Assemble and grill the quesadillas just before serving for optimal texture.

→ What cheese works best for this dish?

Mozzarella provides excellent meltability. Monterey Jack, cheddar, or a Mexican blend cheese are equally suitable alternatives depending on your preferred flavor intensity.

→ How do I prevent the filling from leaking during grilling?

Ensure the filling doesn't extend to the edges, leaving a ½-inch border. Don't overstuff each quesadilla, and fold gently before placing in the skillet.

→ Can I make this vegetarian?

Absolutely. Omit the chicken and substitute with sautéed mushrooms, black beans, or additional vegetables like bell peppers for equally satisfying results.

→ What's the best way to serve this dish?

Cut into wedges and serve immediately while warm. Accompany with fresh salsa, cool sour cream, and creamy guacamole for complete flavor profiles.

→ Can I freeze prepared quesadillas?

Yes, freeze uncooked assembled quesadillas on a baking sheet, then transfer to freezer bags. Grill directly from frozen, adding 1-2 minutes per side.