Save There was this Tuesday night when I had leftover rotisserie chicken and a bag of spinach about to turn, and I needed something fast. I grabbed tortillas from the pantry and mozzarella from the fridge, thinking I'd just wing it. What came out of that skillet was so crispy and satisfying that my partner looked up from his laptop and said, "Wait, what is that?" It's been our go-to ever since when we're too tired to think but still want something that feels like a proper meal.
I made these for a friend who swore she didn't like spinach, and she ate two whole quesadillas without realizing. The way the cheese melts around the spinach and chicken creates these little pockets of flavor that just work. She texted me the next day asking for the recipe, which felt like a small victory. Sometimes the simplest things are what people remember most.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, saving you a good 20 minutes and adding extra seasoning you didn't have to think about.
- Fresh spinach, roughly chopped: Don't stress about the chop, it wilts down to almost nothing and just needs to fit in the pan without flying everywhere.
- Shredded mozzarella cheese: Mozzarella melts into these gorgeous stretchy strings, though I've used cheddar or Monterey Jack when that's all I had and it still turned out great.
- Olive oil: Keeps everything from sticking and adds a bit of richness to the filling without feeling heavy.
- Small onion, finely chopped: Optional, but it adds a subtle sweetness that rounds out the savory chicken and cheese.
- Garlic, minced: Just one clove makes the kitchen smell amazing and gives the filling a little backbone.
- Salt, black pepper, smoked paprika: The paprika is my secret, it adds a hint of smokiness that makes people ask what's different.
- Large flour tortillas: Go for the 10 inch ones so you have room to fold without everything spilling out the sides.
- Butter or additional olive oil: Butter gives you that golden, slightly crispy exterior that crackles when you bite into it.
Instructions
- Start with the aromatics:
- Heat a tablespoon of 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 2 minutes until your kitchen smells like someone who knows what they're doing.
- Wilt the spinach:
- Add the spinach and watch it shrink down dramatically, stirring it around for 2 to 3 minutes. Once it's wilted, stir in the chicken, salt, pepper, and smoked paprika, letting everything warm through before you take it off the heat.
- Assemble your quesadillas:
- Wipe out the skillet and lay a tortilla flat on your counter. Sprinkle a quarter of the cheese over half the tortilla, pile on a quarter of the chicken spinach mix, then fold it in half like you're closing a book.
- Grill until golden:
- Heat half a tablespoon of butter or oil in the skillet over medium heat and lay your folded quesadilla in carefully. Let it cook for 2 to 3 minutes per side until it's golden brown and the cheese has melted into gooey perfection.
- Slice and serve:
- Pull it out of the pan, let it rest for a minute so you don't burn your mouth, then cut it into wedges. Serve it warm with whatever you like on the side.
Save The first time I served these at a casual dinner, everyone stood around the kitchen eating wedges straight off the cutting board. No one bothered with plates until the second round. There's something about hot, crispy quesadillas that makes people forget about sitting down properly.
Cheese Choices That Work
Mozzarella is mild and melts like a dream, but I've swapped in sharp cheddar when I wanted more flavor or Monterey Jack when I wanted it creamier. A Mexican cheese blend works beautifully if you want that classic quesadilla taste. Just make sure whatever you use melts well, because nobody wants rubbery cheese pockets.
Making It Your Own
If you don't have chicken, black beans or sautéed mushrooms work surprisingly well and keep it hearty. I've also added a spoonful of salsa directly into the filling when I wanted it zippier. Sometimes I throw in leftover roasted peppers or a handful of corn, and it always turns out just fine.
Serving Suggestions
I usually put out a little bowl of sour cream, some salsa, and guacamole if I have an avocado hanging around. People like building their own bite. Sometimes I'll slice up a lime and let everyone squeeze it over their wedges, which adds a brightness that cuts through the richness.
- A simple side salad with lime vinaigrette keeps it feeling light.
- Tortilla chips and extra salsa turn it into more of a spread.
- Pickled jalapeños on the side are perfect if someone wants a little heat.
Save This recipe has pulled me out of so many "what's for dinner" moments that I've lost count. I hope it does the same for you when you need something easy that still feels like you put in effort.
Recipe Questions & Answers
- → Can I prepare the filling ahead of time?
Yes, you can cook the chicken and spinach filling up to 24 hours in advance. Store it in an airtight container in the refrigerator, then simply assemble and grill your quesadillas when ready to serve.
- → What cheese works best for this dish?
While mozzarella creates a creamy texture, Monterey Jack, sharp cheddar, or a Mexican cheese blend also work wonderfully. Choose cheeses that melt smoothly for the best results.
- → How do I prevent the tortillas from tearing?
Use large, fresh flour tortillas and fill only half of each tortilla before folding. Don't overstuff with filling, as this can cause the tortilla to split when folding or grilling.
- → What are good serving accompaniments?
Serve alongside salsa, sour cream, guacamole, or a fresh lime crema. A side of black beans or Mexican rice complements the quesadillas nicely for a complete meal.
- → How can I make this vegetarian?
Omit the chicken and add sautéed mushrooms, roasted bell peppers, black beans, or corn to the spinach mixture. The filling becomes heartier and equally satisfying without the meat.
- → Can I cook these in the oven instead?
Yes, place assembled quesadillas on a baking sheet, brush lightly with oil, and bake at 400°F for 10-12 minutes until golden and crispy. This method works well for cooking multiple quesadillas simultaneously.