Save There was this Tuesday night when the fridge looked bare but I had leftover rotisserie chicken and a bag of spinach going soft. I grabbed tortillas from the pantry and some mozzarella, tossed it all in a skillet, and ten minutes later my kids were fighting over the last wedge. That scramble turned into our go-to weeknight dinner. Sometimes the best recipes come from not having a plan at all.
I started making these on repeat after a friend showed me her trick of wiping the skillet between batches. It sounds small, but it keeps each quesadilla from tasting like burnt onion bits from the last one. Now I prep the filling while the kids set out salsa and sour cream, and we eat them straight from the pan, still too hot to hold. It became less about the recipe and more about everyone hovering around the stove together.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here and saves you from cooking meat from scratch.
- Fresh spinach, roughly chopped: It wilts down fast, so don't worry if two cups looks like too much in the pan.
- Shredded mozzarella cheese: Melts smooth and stretchy without being too sharp, though you can swap in cheddar or Monterey Jack if that's what you have.
- Olive oil: Keeps the filling from sticking and adds a little richness to the spinach as it cooks.
- Small onion, finely chopped: Optional, but it gives the filling a sweet depth that balances the cheese.
- Garlic, minced: Just one clove makes the whole skillet smell like something special is happening.
- Salt, black pepper, smoked paprika: Simple seasonings that let the chicken and cheese stay center stage.
- Large flour tortillas: Go for the 10 inch ones so you have room to fold without everything spilling out.
- Butter or additional olive oil: This is what gives you those golden, crispy edges that crackle when you bite in.
Instructions
- Start the filling:
- Heat olive oil in your skillet over medium heat, then toss in the onion and garlic if you're using them. Let them sizzle for about two minutes until the kitchen smells warm and welcoming.
- Wilt the spinach:
- Add the spinach and stir it around for a couple minutes until it shrinks down and turns bright green. Toss in the chicken, salt, pepper, and paprika, then give it all a good stir and take the pan off the heat.
- Assemble the quesadillas:
- Wipe your skillet clean with a paper towel. Lay a tortilla flat, sprinkle a quarter of the cheese over one half, pile on a quarter of the filling, then fold it in half like a taco that gave up.
- Grill until golden:
- Melt a little butter in the skillet over medium heat and lay the folded quesadilla in carefully. Let it cook for two to three minutes per side until the outside is crisp and the cheese inside has melted into gooey strings.
- Slice and serve:
- Pull it off the heat, let it sit for a minute so you don't burn your tongue, then cut it into wedges. Serve it while it's still warm enough to steam a little when you cut into it.
Save One night my daughter asked if we could have quesadilla night every week, not because the food was fancy, but because we all stood around the counter eating with our hands and talking about nothing important. That's when I realized some meals matter more for the moment than the recipe. It's become our Wednesday tradition now, and I wouldn't trade it.
Serving Suggestions
I like putting out little bowls of salsa, sour cream, and guacamole so everyone can build their plate how they want it. Sometimes I'll slice up some cherry tomatoes or add a handful of cilantro on the side. It turns a simple quesadilla into something that feels a little more special without any extra work.
Swaps and Variations
If you don't have chicken, black beans or sautéed mushrooms work just as well and make it vegetarian without losing that hearty feel. I've also used pepper jack when I want a little kick, or a Mexican cheese blend when I'm feeling fancy. The base is forgiving enough that you can riff on it with whatever your fridge is offering that day.
Storage and Reheating
Leftover quesadillas keep in the fridge for a couple days wrapped in foil. I reheat them in a dry skillet over low heat to bring back some of that crispness, though they'll never be quite as perfect as fresh. You can also freeze them before grilling, then cook them straight from frozen, adding an extra minute or two per side.
- Store cooked quesadillas wrapped tightly in foil or an airtight container.
- Reheat in a skillet, not the microwave, to keep the tortilla from getting soggy.
- Freeze assembled but uncooked quesadillas with parchment between each one so they don't stick together.
Save This quesadilla has pulled me out of more dinner ruts than I can count. I hope it does the same for you.
Kitchen Questions
- → Can I prepare the filling in advance?
Yes, prepare the chicken-spinach mixture up to 24 hours ahead. Store it in an airtight container in the refrigerator. Let it come to room temperature before assembling the quesadillas for easier filling distribution.
- → What's the best way to prevent a soggy quesadilla?
Wilt the spinach thoroughly to remove excess moisture before combining with chicken. Don't overstuff each quesadilla. Use medium heat while grilling to ensure the exterior crisps before the interior becomes too moist.
- → Can I freeze uncooked quesadillas?
Absolutely. Assemble quesadillas, wrap individually in plastic wrap, then freeze up to one month. Grill directly from frozen, adding 1-2 minutes per side to the cooking time until heated through and crispy.
- → What cheeses work best for this?
Mozzarella melts beautifully, but Monterey Jack, sharp cheddar, or Mexican blend cheeses also work wonderfully. A combination of two cheeses creates richer flavor. Ensure your cheese melts smoothly and evenly.
- → How do I make these vegetarian?
Omit the chicken and add sautéed mushrooms, black beans, or additional vegetables like bell peppers and zucchini. Increase the cooking time slightly to ensure the filling heats through completely.
- → Can I use a panini press instead of a skillet?
Yes, a panini press works excellently for quesadillas. It cooks both sides evenly and creates consistent browning. Reduce the cooking time to 2-3 minutes total, checking that cheese melts and exterior crisps properly.