Chicken and Spinach Quesadilla (Printable Version)

Golden, crispy quesadilla loaded with juicy chicken, tender spinach, and melted mozzarella. A satisfying meal 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 - 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

# Method:

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 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.
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 from skillet and let cool slightly. Cut each quesadilla into wedges and serve warm.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, even on your most chaotic weeknights.
  • The combination of juicy chicken, tender spinach, and melted mozzarella feels indulgent but sneaks in some greens.
  • You can customize the filling with whatever cheese or vegetables you have on hand.
  • The crispy, golden exterior gives you that satisfying crunch with every bite.
02 -
  • Do not skip wiping the skillet clean between the filling and the grilling, or burnt spinach bits will stick to your tortilla.
  • Use medium heat, not high, or the outside will burn before the cheese melts.
  • Let the quesadilla rest for a minute before slicing so the cheese sets and does not ooze everywhere.
03 -
  • Press down gently with the spatula while grilling to help the cheese melt evenly and seal the layers together.
  • If the tortilla starts to puff up, poke it with a fork to release the steam and keep it flat.
  • Use a pizza cutter to slice the quesadillas into clean, even wedges without squishing the filling out.
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