Chicken and Spinach Quesadilla

I was standing at the stove on a Thursday night, staring into the fridge with that familiar what now look, when I spotted leftover rotisserie chicken and a bag of spinach about to turn. My daughter wandered in asking what was for dinner, and I said the first thing that came to mind: quesadillas. What started as fridge cleanup became one of our most requested weeknight meals. The smell of melting cheese and toasted tortillas now means comfort in this house.

The first time I made these for friends, I panicked because I only had mozzarella instead of cheddar. Turns out, that mild stretch is exactly what makes the filling cohesive without overwhelming the chicken and greens. My friend Anna, who usually smothers everything in hot sauce, ate hers plain and asked for the recipe. Ive been making them this way ever since.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, but leftover grilled or poached chicken works beautifully too.
• Fresh spinach, roughly chopped: It wilts down to almost nothing, so dont be shy with the handful you toss in the pan.
• Shredded mozzarella cheese: The stretch factor is real, and it melts into every corner without turning greasy.
• Olive oil: Just enough to coax the spinach into tenderness and keep everything from sticking.
• Small onion, finely chopped: Optional, but it adds a quiet sweetness that rounds out the filling.
• Garlic, minced: One clove is all it takes to make your kitchen smell like a real cook lives there.
• Salt, black pepper, and smoked paprika: Simple seasonings that let the chicken and cheese shine without fighting for attention.
• Large flour tortillas: Go for the 10 inch ones, they fold neatly and crisp up without tearing.
• Butter or additional olive oil: This is what gives the outside that golden, crackling crust you cannot stop touching.

Instructions

Start with the aromatics:

Heat a tablespoon of olive oil in your skillet over medium heat, then toss in the onion and garlic if youre using them. Let them sizzle for about two minutes until the garlic smells toasty and the onion turns translucent.

Wilt the spinach:

Add your spinach to the pan and stir it around until it shrinks down and releases its moisture, about two to three minutes. It will look like way less than you started with, and thats exactly right.

Combine the filling:

Toss in the cooked chicken, season with salt, pepper, and smoked paprika, then stir everything together until its warmed through. Pull the pan off the heat and give your skillet a quick wipe.

Assemble the quesadillas:

Lay a tortilla flat, sprinkle a quarter of the cheese over one half, then pile on a quarter of your chicken spinach mixture. Fold the tortilla in half like youre closing a book, press gently, and repeat with the remaining tortillas.

Grill until golden:

Melt half a tablespoon of butter in the skillet over medium heat, slide in a quesadilla, and let it cook for two to three minutes per side. Youre looking for deep golden spots and cheese that oozes when you press the edge.

Slice and serve:

Let each quesadilla rest for a moment so the cheese sets just enough to hold together, then cut into wedges. Serve them while theyre still warm and the cheese is at peak stretchiness.

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There was this one Sunday afternoon when my son brought his college roommate home unexpectedly. I had almost nothing prepped, but I pulled together these quesadillas in under twenty minutes. His roommate, who claimed he didnt like spinach, ate three wedges and asked if I could teach his mom how to make them. That is when I realized this recipe was more than just dinner, it was my secret weapon.

Choosing Your Cheese

Mozzarella gives you that restaurant style cheese pull, but Monterey Jack brings a creamier, slightly tangy finish that some people prefer. Cheddar is bolder and melts well, though it can get a little greasy if you use too much. I have mixed mozzarella with a bit of sharp cheddar when I want comfort with a tiny edge. If you have a Mexican blend sitting in your fridge, go ahead and use it, this recipe does not demand perfection.

Making It Your Own

The beauty of a quesadilla is that its a template, not a rulebook. Swap the chicken for black beans or sautéed mushrooms if you want to keep it vegetarian, or toss in some diced bell peppers for crunch and color. I have added a spoonful of cream cheese to the filling when I wanted it extra creamy, and once I stirred in a handful of corn just because it was there. Trust your instincts and use what you have, thats how the best versions happen.

Serving Suggestions

These quesadillas shine with just a dollop of sour cream or a spoonful of chunky salsa on the side. Guacamole is always a win, especially if you mash it with a little lime juice and salt right before serving. Sometimes I slice up a few radishes or pickled jalapeños for brightness, and a handful of cilantro never hurt anyone.

• Serve with a simple side salad dressed in lime and olive oil for a lighter meal.
• Pair with tortilla chips and store bought pico de gallo when you are feeding a crowd.
• Leftovers reheat beautifully in a dry skillet over medium low heat, no microwave sogginess here.

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This is the kind of recipe that saves weeknights and impresses guests without making you sweat. Once you get the rhythm down, you will find yourself reaching for a tortilla every time you need dinner in a hurry.

Recipe FAQs

→ Can I prepare the filling ahead of time?

Yes, prepare the chicken and spinach mixture up to 4 hours in advance and refrigerate. Assemble and grill just before serving for the best texture and melted cheese.

→ What cheese works best as a substitute?

Monterey Jack, sharp cheddar, or Mexican cheese blends work wonderfully. Choose cheeses with good melting properties for optimal results.

→ How do I keep quesadillas warm while cooking the rest?

Place cooked quesadillas on a baking sheet in a 200°F oven while finishing the remaining batches. Cover loosely with foil to prevent drying.

→ Is there a vegetarian option?

Absolutely. Omit the chicken and add sautéed mushrooms, black beans, or roasted peppers for hearty plant-based filling.

→ What's the secret to crispy exteriors?

Use medium heat and cook 2-3 minutes per side without moving them. This allows proper browning and cheese melting without burning the tortilla.