Pin Recipe My daughter started requesting these every Tuesday after soccer practice, and I stopped questioning it. There's something about the way the cheese pulls apart when you bite through the crispy tortilla that makes even a tired weeknight feel a little indulgent. I used to overthink quesadillas, layering in too many ingredients until they'd fall apart on the griddle. Now I keep it simple: chicken, spinach, mozzarella, and a hot pan. It works every single time.
I made a double batch of these the night my sister came over unannounced with her kids. We stood around the counter cutting wedges straight from the pan, dipping them in sour cream and talking over each other. The kitchen smelled like butter and garlic, and nobody left hungry. That's when I realized this wasn't just a quick dinner, it was the kind of recipe that turns an ordinary night into something people remember.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here and saves you from cooking extra protein on a busy night.
- Fresh spinach, roughly chopped: It wilts down fast, so don't be shy with the volume, fresh spinach adds color and sneaks in nutrients without changing the flavor.
- Shredded mozzarella cheese: Melts smoothly and pulls apart in satisfying strings, you can swap in Monterey Jack or cheddar if that's what you've got.
- Olive oil: Keeps the filling from sticking and adds a hint of richness, use it for both the filling and the pan.
- Small onion, finely chopped: Optional, but it adds a sweet depth that balances the savory chicken and cheese.
- Garlic, minced: One clove is enough to perfume the whole skillet without overpowering the mozzarella.
- Salt, black pepper, smoked paprika: Simple seasonings that bring out the flavors without masking the ingredients.
- Large flour tortillas: Go for the 10 inch size so you have room to fold without tearing, they crisp up perfectly with a little butter.
- Butter or additional olive oil: This is what gives the outside that golden, crackling crust.
Instructions
- Sauté the aromatics:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and garlic if using, and cook for about 2 minutes until they smell fragrant and the onion turns translucent.
- Wilt the spinach and warm the chicken:
- Toss in the spinach and let it cook down for 2 to 3 minutes, stirring occasionally. Add the cooked chicken, salt, pepper, and smoked paprika, then stir everything together until heated through and remove the skillet from the heat.
- Assemble the quesadillas:
- Wipe the skillet clean with a paper towel. Lay a tortilla flat and sprinkle a quarter of the mozzarella over one half, then top with a quarter of the chicken spinach mixture and fold the tortilla in half. Repeat with the remaining tortillas and filling.
- Grill until golden:
- Heat half a tablespoon of butter or olive oil in the skillet over medium heat. Place a folded quesadilla in the pan and cook for 2 to 3 minutes on each side until the tortilla is golden and the cheese has melted into gooey perfection.
- Slice and serve:
- Remove the quesadilla from the pan and let it cool for a minute before cutting it into wedges. Serve warm with salsa, sour cream, or guacamole on the side.
Pin Recipe There was a Saturday morning when I had leftover chicken and wilting spinach in the fridge, and I almost tossed them both. Instead, I made these quesadillas for breakfast, serving them with scrambled eggs on the side. My husband looked at me like I'd invented something genius, and I didn't have the heart to tell him it was just desperation and a hot pan. Sometimes the best meals come from not wanting to waste what you have.
Making It Your Own
This recipe is a blueprint, not a rulebook. I've swapped mozzarella for pepper jack when I wanted heat, added black beans when I needed to stretch it for extra people, and thrown in leftover roasted peppers just because they were sitting there. If you don't have chicken, shredded turkey or even ground beef works. The structure stays the same: protein, greens, cheese, tortilla, heat. Everything else is up to you and what's in your fridge.
Reheating Without Regret
Leftover quesadillas can turn rubbery in the microwave, but a dry skillet over medium low heat brings them back to life. I reheat them for about 2 minutes per side, pressing gently with a spatula to crisp the tortilla again. The cheese re melts just enough, and the edges get that satisfying crunch. It's the kind of leftover that actually tastes good the next day, which is rare and worth celebrating.
Serving Suggestions
I like to serve these with a simple side salad or a scoop of pico de gallo, something fresh and bright to balance the richness. If I'm feeding a crowd, I'll cut them into smaller triangles and arrange them on a platter with little bowls of salsa, guacamole, and sour cream. They disappear fast. People always go back for seconds, and I've learned to make extra because no one ever complains about leftovers when it comes to quesadillas.
- Pair with a crisp green salad dressed in lime and olive oil.
- Serve alongside tortilla chips and a bowl of chunky salsa.
- Add a dollop of Greek yogurt if you want a tangy, lighter alternative to sour cream.
Pin Recipe This recipe has earned its spot in my weekly rotation, not because it's fancy, but because it's reliable and everyone eats it without complaint. Some nights, that's all you need.
Recipe FAQs
- → Can I prepare the filling ahead of time?
Yes, you can cook the chicken-spinach mixture up to 2 days in advance and store it in an airtight container in the refrigerator. Simply reheat gently before assembling and grilling the quesadillas.
- → What cheeses work best for quesadillas?
While mozzarella melts beautifully, you can also use Monterey Jack, sharp cheddar, or a Mexican blend cheese. Avoid cheeses that don't melt well, and feel free to combine varieties for deeper flavor.
- → How do I prevent the filling from leaking out?
Place the filling only on one half of the tortilla before folding, don't overstuff, and ensure the cheese creates a seal when melted. Fold gently and cook over medium heat so the exterior sets before the filling becomes too hot and liquidy.
- → Can I make these vegetarian?
Absolutely. Simply omit the chicken and add sautéed mushrooms, black beans, corn, or roasted peppers in its place. The cooking time and technique remain the same.
- → What's the best way to serve quesadillas?
Cut each quesadilla into wedges and serve warm with your choice of accompaniments like salsa, sour cream, guacamole, or fresh lime wedges for squeezing.
- → Can I use a panini press or griddle instead of a skillet?
Yes, both work wonderfully. A panini press creates even pressure for consistent grilling, while a griddle allows you to cook multiple quesadillas simultaneously. Adjust heat as needed to avoid burning.