Chicken and Spinach Quesadilla (Printable)

Golden, crispy quesadilla with juicy chicken, tender spinach, and melted mozzarella cheese—a quick and satisfying meal.

# Ingredient List:

→ 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

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic and 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. Remove from heat.
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 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.
05 - Remove quesadillas and let cool slightly. Cut each into wedges and serve warm.

# Expert Tips:

01 -
  • It takes less than half an hour from craving to first bite, which means you can skip the takeout guilt.
  • The spinach sneaks in just enough green to make you feel virtuous without tasting like a salad.
  • Every ingredient is flexible, so you can clean out your fridge and still end up with something craveable.
  • That golden crust against gooey cheese is the kind of texture contrast that keeps you reaching for another wedge.
02 -
  • Don't crank the heat too high or the tortilla will burn before the cheese melts, medium heat is your friend here.
  • Wipe the skillet between quesadillas to avoid burnt bits that can taste bitter and mess with the clean crisp you're going for.
  • Let the quesadilla rest for a full minute before cutting, otherwise the filling slides out and you lose half the cheese to the cutting board.
03 -
  • Press down gently with the spatula while cooking to help the cheese glue everything together and create more surface contact for even browning.
  • 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.
  • A cast iron skillet holds heat better than nonstick and gives you those beautiful dark brown spots that add extra flavor.
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