Chicken and Spinach Quesadilla

My daughter wandered into the kitchen one Tuesday evening, opened the fridge, and asked what we could make in under twenty minutes. I spotted leftover rotisserie chicken, a bag of spinach about to go limp, and a block of mozzarella. What started as fridge cleanup turned into her new favorite weeknight request. The tortilla sizzled in butter, the cheese bubbled at the edges, and suddenly we had something that tasted intentional, not improvised. Now every time I fold a quesadilla in half, I think of her standing at the counter, waiting with a too-big spatula in hand.

I made these for a group of friends who showed up unannounced on a Saturday afternoon. I had no snacks, no plan, and barely enough tortillas. I stretched the filling thin, cut the quesadillas into narrow wedges, and served them on a wooden board with store-bought salsa. They vanished in minutes. One friend asked if I'd taken a cooking class. I laughed and told her it was just chicken, cheese, and a hot pan.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, but leftover grilled or poached chicken works just as well.
• Fresh spinach, roughly chopped: It wilts down to almost nothing, so do not be shy with the volume.
• Shredded mozzarella cheese: Mozzarella melts beautifully and does not overpower the filling, though cheddar or Monterey Jack will give you sharper flavor.
• Olive oil: Used twice, once for cooking the filling and again for greasing the skillet if you run out of butter.
• Small onion, finely chopped: Optional, but it adds a sweet depth that makes the filling taste more complete.
• Garlic, minced: One clove is enough to make your kitchen smell like something special is happening.
• Salt, black pepper, smoked paprika: Simple seasonings that let the chicken and spinach shine without competing.
• Large flour tortillas: The 10 inch size is ideal for folding and holding everything together without tearing.
• Butter or additional olive oil: Butter gives you that golden, slightly crisp exterior that makes each bite crackle.

Instructions

Soften the aromatics:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and garlic if using, and let them sauté for about 2 minutes until they smell sweet and the edges turn translucent.

Wilt the spinach:

Toss in the spinach and stir it around for 2 to 3 minutes. It will shrink dramatically, leaving behind a soft, dark green heap that mixes beautifully with the chicken.

Season the filling:

Add the cooked chicken, salt, pepper, and smoked paprika. Stir everything together until warmed through, then remove the skillet from heat.

Assemble the quesadillas:

Wipe the skillet clean with a paper towel. Lay a tortilla flat, sprinkle a quarter of the cheese over one half, then spoon a quarter of the chicken spinach mixture on top. Fold the tortilla in half and press gently.

Grill until golden:

Heat half a tablespoon of butter or olive oil in the skillet over medium heat. Place the folded quesadilla in the pan and cook for 2 to 3 minutes per side until the outside is golden and the cheese has melted into every crevice.

Slice and serve:

Remove the quesadilla from the skillet, let it rest for a minute so the cheese sets slightly, then cut it into wedges. Serve warm with your favorite toppings.

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My son once ate three of these in one sitting, then asked if we could have them again the next day. I said yes, and we did. That is when I realized this was not just dinner, it was the kind of recipe that makes you feel capable, even on the nights when you are too tired to think. It became our reset button, our edible permission to keep things simple.

Serving Suggestions

I always put out a small bowl of salsa, a dollop of sour cream, and sometimes a little guacamole if I have a ripe avocado lying around. The cool, creamy toppings contrast beautifully with the warm, crispy quesadilla. You can also serve it alongside a simple green salad dressed with lime and olive oil, or a handful of tortilla chips if you want extra crunch. One friend of mine drizzles hot sauce directly onto each wedge, and I cannot argue with that.

Swaps and Variations

If you want to skip the chicken entirely, sautéed mushrooms or a can of drained black beans will give you plenty of substance. I have also used leftover turkey after Thanksgiving, and it worked beautifully. For cheese, sharp cheddar adds more bite, while a Mexican blend brings a little spice. You can toss in a few sliced jalapeños or a pinch of red pepper flakes if you like heat. Once I added a thin layer of refried beans under the cheese, and it became a whole different meal.

Storage and Reheating

Leftover quesadillas keep in the fridge for up to three days if you wrap them tightly in foil or store them in an airtight container. Reheat them in a dry skillet over medium low heat for a couple of minutes per side to bring back the crispness. The microwave will warm them, but the tortilla turns soft and chewy. I have also frozen assembled, uncooked quesadillas between sheets of parchment paper, then grilled them straight from frozen, adding an extra minute or two per side.

• Wrap cooled quesadillas individually so you can grab just one when you need it.
• Reheat in a skillet, not the microwave, to preserve the crispy texture.
• Freeze uncooked quesadillas for up to a month and cook them directly from frozen.

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This recipe taught me that the best meals do not always come from a plan. Sometimes they come from what is left in the fridge and a willingness to fold a tortilla in half.

Recipe FAQs

→ Can I prepare the filling ahead of time?

Yes, you can prepare the chicken-spinach filling up to 2 hours in advance. Store it in an airtight container in the refrigerator, then assemble and grill the quesadillas when ready to serve.

→ What cheese works best for this dish?

While mozzarella provides a creamy texture, Monterey Jack, sharp cheddar, or Mexican cheese blends offer bolder flavors. Mix cheeses for deeper taste complexity and improved melting properties.

→ How do I prevent the tortillas from tearing?

Use fresh, pliable flour tortillas rather than older ones. Warm them slightly before filling to increase flexibility. Don't overfill—keep portions to one-quarter of each tortilla for easier folding.

→ Can I make these quesadillas in the oven instead?

Absolutely. Place filled quesadillas on a greased baking sheet, brush lightly with butter or oil, and bake at 400°F for 8-10 minutes until golden and cheese melts through, flipping halfway.

→ What are good serving accompaniments?

Serve with fresh salsa, sour cream, guacamole, or lime crema. A simple Mexican rice or black bean side complements the quesadillas perfectly for a complete meal.

→ How should I store leftovers?

Store leftover quesadillas in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes per side to restore crispiness without drying out the filling.