Chicken and Spinach Quesadilla

I was elbow-deep in a Tuesday night kitchen scramble when I spotted leftover chicken and a bag of spinach wilting in the crisper. The idea hit me fast: quesadillas. Not the plain cheese kind I grew up with, but something that felt like a real meal. I grabbed a tortilla, layered it with shredded chicken, spinach, and mozzarella, then watched it turn golden in the pan. The smell alone made my neighbor knock on the door asking what I was making.

I made these for my kids one Saturday afternoon, and they devoured them without realizing they were eating spinach. My daughter even asked for seconds. It became our go-to for quick lunches, and I loved that I could sneak in vegetables without a single complaint. Now, every time I pull out the tortillas, they start hovering around the stove.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here and saves you time, just pull the meat apart and toss it in.
• Fresh spinach, roughly chopped: It wilts down to almost nothing, so do not worry if it looks like too much at first.
• Shredded mozzarella cheese: Mozzarella melts into gooey perfection, but feel free to swap in Monterey Jack or a Mexican blend if that is what you have.
• Olive oil: This helps sauté the aromatics and keeps everything from sticking to the pan.
• Small onion, finely chopped: Optional, but it adds a sweet depth that balances the savory chicken.
• Garlic, minced: A little garlic makes the whole kitchen smell like a cozy bistro.
• Salt, black pepper, and smoked paprika: These simple seasonings bring warmth and a hint of smokiness that elevates the filling.
• Large flour tortillas: Go for the 10-inch size so you have plenty of room to fold and fill.
• Butter or additional olive oil: This is what gives the tortilla that crispy, golden crust you crave.

Instructions

Sauté the aromatics:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and garlic, stirring occasionally for about 2 minutes until they smell sweet and fragrant.

Wilt the spinach and combine:

Toss in the spinach and let it cook down for 2 to 3 minutes. Add the chicken, salt, pepper, and smoked paprika, stirring everything together until warmed through, then remove from heat.

Assemble the quesadillas:

Wipe the skillet clean and lay a tortilla flat. Sprinkle a quarter of the cheese over half the tortilla, top with a quarter of the chicken-spinach mixture, then fold it in half.

Grill until golden:

Heat half a tablespoon of butter or olive oil in the skillet over medium heat. Place the folded quesadilla in the pan and cook for 2 to 3 minutes per side until the tortilla is crispy and the cheese has melted into gooey heaven.

Slice and serve:

Let the quesadilla cool for a minute, then cut it into wedges. Serve warm with your favorite dips.

Save

One evening, I served these with a simple side of salsa and sour cream, and my friend who claimed she did not like spinach ate three wedges. She looked up, surprised, and said she could barely taste the greens but loved the flavor. That is when I realized this recipe was a keeper, the kind that wins over picky eaters without them even knowing.

Serving Suggestions

These quesadillas shine with a dollop of sour cream, a spoonful of fresh salsa, or a generous scoop of guacamole on the side. I like to set out all three and let everyone build their own plate. A crisp side salad or tortilla chips with lime make it feel like a full meal without much extra effort.

Customization Ideas

If you want to make these vegetarian, skip the chicken and add sautéed mushrooms or black beans for protein. You can also swap the mozzarella for cheddar or pepper jack if you like a little heat. I have even thrown in leftover roasted peppers or corn, and it always turns out delicious.

Storage and Reheating

Leftover quesadillas keep well in the fridge for up to three days wrapped in foil or stored in an airtight container. Reheat them in a dry skillet over medium heat for a couple of minutes per side to bring back that crispy texture. Microwaving works in a pinch, but the tortilla will soften instead of staying crunchy.

• Store assembled but uncooked quesadillas in the fridge and grill them fresh when you are ready to eat.
• Freeze cooked quesadillas between sheets of parchment paper for up to a month.
• Thaw frozen quesadillas in the fridge overnight and reheat in a skillet for best results.

Save

This quesadilla has become my answer to those nights when I need something fast, filling, and comforting all at once. It is proof that simple ingredients and a hot skillet can turn into something everyone will ask for again.

Recipe FAQs

→ Can I prepare the filling ahead of time?

Yes, prepare the chicken and spinach filling up to 24 hours in advance. Store in an airtight container in the refrigerator, then assemble and grill the quesadillas when ready to serve.

→ What cheese works best as a substitute?

Monterey Jack, sharp cheddar, or Mexican cheese blends are excellent alternatives to mozzarella. They melt beautifully and add distinctive flavor profiles to complement the chicken and spinach filling.

→ How do I prevent the tortillas from tearing?

Use large, fresh flour tortillas at room temperature for flexibility. Don't overfill each tortilla, and fold gently. Slightly warming the tortillas before assembly makes them more pliable.

→ Can I make this vegetarian?

Absolutely. Omit the chicken and add sautéed mushrooms, black beans, or additional vegetables like bell peppers and tomatoes. The spinach and cheese provide hearty, satisfying substance.

→ What's the best way to achieve crispy tortillas?

Use medium heat and grill 2-3 minutes per side until golden brown. Medium heat prevents burning while allowing cheese to melt completely. Don't flip too early.

→ Can I bake these instead of pan-grilling?

Yes, place assembled quesadillas on a baking sheet and bake at 400°F for 8-10 minutes until tortillas are crispy and cheese melts. This method requires less oil and serves more people at once.