Chicken and Spinach Quesadilla (Print View)

Golden quesadilla with shredded chicken, wilted spinach, and melted mozzarella—ready in just 30 minutes.

# Components:

→ 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

# Preparation Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 2 minutes until fragrant. Add spinach and cook for 2-3 minutes until wilted. Stir in chicken, salt, pepper, and smoked paprika. Remove from heat.
02 - 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.
03 - 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.
04 - Remove quesadillas from skillet and let cool slightly. Cut each quesadilla into wedges and serve warm with desired accompaniments.

# Expert Advice:

01 -
  • It pulls together in less time than delivery would take, using ingredients you probably already have.
  • The edges get shatteringly crisp while the inside stays molten and satisfying.
  • Leftovers transform into something exciting instead of just reheated dinner.
  • Everyone can customize their own with different toppings or heat levels.
02 -
  • Don't crank the heat too high or the outside will burn before the cheese melts, medium is the sweet spot.
  • Wipe the skillet between batches to prevent burnt bits from sticking to your next quesadilla.
  • Let the quesadilla rest for 30 seconds after grilling so the cheese firms up just enough to hold together when you cut it.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the crispiest crust.
  • Shred your own cheese instead of buying pre-shredded, it melts smoother without the anti-caking agents.
  • If your tortillas are cold from the fridge, warm them slightly in the microwave for 10 seconds so they fold without cracking.
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