Chicken and Spinach Quesadilla (Printable)

Golden quesadilla with shredded chicken, wilted spinach, and melted mozzarella cheese. Ready in 30 minutes.

# Ingredient List:

→ Filling

01 - 2 cups cooked chicken breast, shredded
02 - 2 cups fresh spinach, 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 olive oil

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
02 - Add spinach and cook for 2-3 minutes until wilted. Add shredded chicken, salt, pepper, and smoked paprika. Stir to combine and heat through. Transfer to a bowl.
03 - Place a tortilla on a flat surface. Sprinkle one-quarter of the cheese 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 from heat and let cool slightly. Cut each quesadilla into wedges and serve warm.

# Expert Tips:

01 -
  • It comes together in half an hour using ingredients you probably already have tucked away.
  • The mozzarella melts into every corner, making each bite stretchy and satisfying.
  • You can tweak the filling based on what needs using up, so nothing goes to waste.
  • Kids and adults alike grab seconds without hesitation.
02 -
  • Do not overfill the tortillas or the cheese will ooze out and burn in the pan, making cleanup a nightmare.
  • Let the quesadilla rest for a minute after grilling so the cheese sets slightly and does not slide out when you slice it.
  • If the tortilla browns too fast before the cheese melts, lower the heat and cover the skillet with a lid for the last minute.
03 -
  • Press down gently with the spatula while grilling to help the cheese spread and the tortilla crisp evenly.
  • Use a pizza cutter for clean, quick slicing without squishing the filling out the sides.
  • If you want extra crispiness, brush a tiny bit of oil directly on the tortilla before placing it in the skillet.
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