Chicken and Spinach Quesadilla (Printable)

Golden quesadillas with juicy chicken, tender spinach, and melted mozzarella cheese. A quick and satisfying meal.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, shredded or diced
02 - 2 cups fresh spinach, roughly chopped
03 - 1.5 cups shredded mozzarella cheese
04 - 2 tablespoons olive oil
05 - 1 small onion, finely chopped
06 - 1 clove garlic, minced
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - 0.5 teaspoon smoked paprika

→ Assembly

10 - 4 large flour tortillas, 10-inch
11 - 1 tablespoon butter or additional 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. Stir in chicken, salt, pepper, and smoked paprika. Combine thoroughly and heat through. Transfer to a bowl and set aside.
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 0.5 tablespoon butter or olive oil in the skillet over medium heat. Grill each quesadilla for 2-3 minutes per side until golden brown and cheese is fully melted.
05 - Remove quesadillas from skillet and let cool slightly. Cut each quesadilla into wedges. Serve warm with desired accompaniments.

# Expert Advice:

01 -
  • It uses up leftover chicken without tasting like leftovers at all.
  • The crispy edges and melted cheese hit that comfort food craving every time.
  • You can throw it together faster than ordering takeout.
  • Everyone can customize their own with different toppings on the side.
02 -
  • Don't skip wiping the skillet between quesadillas or you'll end up with burnt garlic bits stuck to the tortilla.
  • Use medium heat, not high, or the outside will brown before the cheese melts and you'll be left with a sad, unmelted middle.
  • Let each quesadilla rest for a minute before slicing so the cheese sets just enough to hold together.
03 -
  • Press down gently with your spatula while grilling to help the cheese melt faster and glue everything together.
  • If your tortillas keep tearing when you fold them, warm them for a few seconds in the microwave first to make them more pliable.
  • Season your filling a little more than you think you need to, because the tortilla and cheese will mellow it out.
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