Chicken and Spinach Quesadilla (Print Version)

Golden quesadilla with juicy chicken, tender spinach, and melted mozzarella cheese. Ready in just 30 minutes.

# What You’ll Need:

→ Filling

01 - 2 cups cooked chicken breast, shredded or diced
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

# Step-by-Step:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 2 minutes until fragrant.
02 - Add spinach to the skillet and cook for 2-3 minutes until wilted. Stir in chicken, salt, pepper, and smoked paprika until thoroughly combined and heated through. Transfer mixture to a bowl.
03 - Wipe the skillet clean. Lay a tortilla flat and distribute one quarter of the cheese over half of it. Top with one quarter of the chicken-spinach mixture. Fold the tortilla in half. Repeat with remaining tortillas and filling.
04 - Heat 0.5 tablespoon butter or olive oil in the skillet over medium heat. Place quesadillas on the skillet and grill for 2-3 minutes per side until golden brown and cheese is fully melted.
05 - Remove quesadillas from heat and allow to cool for 1-2 minutes. Cut each quesadilla into wedges and serve warm with accompanying condiments.

# Expert Tips:

01 -
  • It turns random leftovers into something that feels intentional and delicious.
  • The crispy exterior with gooey melted cheese inside is pure comfort in every bite.
  • You can have dinner on the table in under thirty minutes without breaking a sweat.
02 -
  • Don't overfill your tortilla or it will leak everywhere when you flip it, I learned this the messy way.
  • Medium heat is your friend here, too high and the outside burns before the cheese melts.
  • Wipe the skillet between quesadillas to avoid burnt bits that can taste bitter.
03 -
  • Press down gently with your spatula while grilling to help the cheese melt evenly and seal the edges.
  • Let the quesadilla rest for a minute after cooking so the cheese sets slightly and doesn't ooze out when you cut it.
  • If you're making a bunch, keep finished quesadillas warm in a low oven while you finish the rest.
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