Cheesy Chicken & Spinach Quesadilla

It’s funny how some of the simplest recipes can become absolute staples in your kitchen. This Cheesy Chicken & Spinach Quesadilla is one of those for me. Honestly, it started as a quick weeknight dinner idea when I was staring blankly into the fridge, trying to conjure up something that wasn’t takeout. I had some leftover cooked chicken, a bag of spinach threatening to wilt, and always, always, a mountain of cheese in my fridge. The result? Pure magic! The first time I made these, my kids, who can be notoriously picky, devoured them. Even my husband, a self-proclaimed “meat and potatoes” guy, was asking for seconds. The crispy tortilla, the gooey, cheesy filling with the savory chicken and slightly earthy spinach – it’s a flavor and texture combination that just works. Since then, these quesadillas have become a regular feature on our meal rotation. They’re quick, they’re customizable, and they’re always a crowd-pleaser. Whether it’s a busy weeknight, a casual weekend lunch, or even a fun appetizer for a get-together, these cheesy chicken and spinach quesadillas are always a hit. Trust me, once you try this recipe, you’ll understand why it’s become such a beloved dish in our home, and why I’m so excited to share it with you!

Ingredients for Cheesy Chicken & Spinach Quesadillas

• Cooked Chicken: 2 cups, shredded or diced. Use leftover rotisserie chicken, grilled chicken, or poached chicken for convenience.
• Fresh Spinach: 5 ounces, roughly chopped. Adds a healthy dose of greens and a subtle earthy flavor. Baby spinach works best for its tenderness.
• Shredded Cheese: 2 cups, a blend of your favorites. Monterey Jack, cheddar, mozzarella, or a Mexican cheese blend all melt beautifully and offer great flavor.
• Large Flour Tortillas: 8-10, burrito-size. Choose good quality tortillas that are sturdy enough to hold the filling without tearing.
• Olive Oil or Cooking Spray: 1-2 tablespoons. For lightly greasing the skillet and ensuring a crispy, golden-brown tortilla.
• Onion Powder: 1 teaspoon. Adds a subtle savory depth to the chicken mixture.
• Garlic Powder: 1 teaspoon. Enhances the flavor profile with a hint of garlic.
• Smoked Paprika: ½ teaspoon. Provides a smoky and slightly sweet note, complementing the chicken and cheese.
• Salt: ½ teaspoon, or to taste. Seasoning to bring out all the flavors.
• Black Pepper: ¼ teaspoon, or to taste. Adds a touch of spice and balances the flavors.
• Optional: Red Pepper Flakes: ¼ teaspoon (or more to taste). For a touch of heat.

Step-by-Step Instructions for Making Cheesy Chicken & Spinach Quesadillas

Making these cheesy chicken and spinach quesadillas is incredibly straightforward, perfect for even beginner cooks. Follow these simple steps for quesadilla perfection every time!

Step 1: Prepare the Chicken and Spinach Filling

If you’re using pre-cooked chicken, you’re already halfway there! If not, you’ll need to cook your chicken first. Grilled, baked, or rotisserie chicken all work wonderfully. Once your chicken is cooked, shred or dice it into bite-sized pieces. Set aside.

Now, let’s tackle the spinach. If you’re using fresh spinach, make sure to wash it thoroughly. You can either use the spinach raw, or for a slightly softer texture and to reduce the volume, you can quickly sauté it. To sauté, heat a teaspoon of olive oil in a skillet over medium heat. Add the spinach and cook for just a minute or two, until it wilts down. Don’t overcook it, you just want it to soften slightly. If you prefer to use it raw, simply chop it roughly.

In a medium-sized bowl, combine the shredded or diced cooked chicken and the chopped spinach (whether raw or sautéed).

Step 2: Season the Chicken and Spinach Mixture

Flavor is key! To elevate the simple chicken and spinach mixture, we’re going to add some delicious seasonings. To the bowl with the chicken and spinach, add the onion powder, garlic powder, smoked paprika, salt, and black pepper. If you like a little kick, add a pinch of red pepper flakes.

Mix everything together thoroughly with a spoon or spatula until the spices are evenly distributed and coat the chicken and spinach. Taste a small piece of the mixture and adjust the seasonings to your liking. Perhaps you want a bit more salt, or a stronger paprika flavor – now is the time to customize it to your preference.

Step 3: Assemble the Quesadillas

Now for the fun part – assembling the quesadillas! Lay out one flour tortilla on a clean, flat surface. On one half of the tortilla, generously sprinkle shredded cheese, ensuring it covers the half evenly. The cheese acts as a delicious glue, holding the quesadilla together and creating that perfect melty texture.

Next, spoon a generous amount of the chicken and spinach mixture over the cheese on the same half of the tortilla. Don’t overfill it, though, as this can make the quesadilla difficult to fold and cook. A good rule of thumb is about ½ to ¾ cup of filling per quesadilla, depending on the size of your tortillas.

Top the chicken and spinach mixture with another layer of shredded cheese. Again, be generous! The more cheese, the cheesier and more satisfying the quesadilla will be.

Carefully fold the empty half of the tortilla over the filling, creating a half-moon shape. Gently press down on the quesadilla to flatten it slightly and help the filling settle.

Repeat this process for the remaining tortillas and filling until you’ve assembled all your quesadillas.

Step 4: Cook the Quesadillas

Time to cook these beauties and get that golden-brown, crispy tortilla and gooey melted cheese! Heat a large skillet or griddle over medium heat. Lightly grease the skillet with olive oil or cooking spray. This prevents the quesadillas from sticking and helps them achieve that perfect golden-brown color.

Carefully place one or two quesadillas in the hot skillet, being careful not to overcrowd the pan. Overcrowding can lower the temperature of the skillet and result in soggy quesadillas instead of crispy ones.

Cook the quesadillas for about 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey on the inside. Keep an eye on them and adjust the heat if necessary. If they are browning too quickly, reduce the heat to medium-low.

Once cooked on one side, carefully flip the quesadilla using a spatula. Cook for another 3-4 minutes on the other side, until golden brown and the cheese is fully melted and heated through.

Remove the cooked quesadillas from the skillet and place them on a cutting board.

Step 5: Cut and Serve

Let the quesadillas cool for just a minute or two before cutting. This makes them easier to handle and prevents the filling from oozing out too much.

Using a sharp knife or pizza cutter, cut each quesadilla in half or into wedges. Cutting them in half makes them easy to eat as a meal, while wedges are perfect for appetizers or sharing.

Serve immediately while they are hot and cheesy. Quesadillas are best enjoyed fresh, when the tortillas are crispy and the cheese is perfectly melted. See the “How to Serve” section below for delicious serving suggestions and topping ideas!

Nutrition Facts for Cheesy Chicken & Spinach Quesadillas

(Per serving, based on recipe making 8 quesadillas, nutritional values are approximate and can vary based on specific ingredients and portion sizes)

• Serving Size: 1 Quesadilla (1/8th of recipe)
• Calories: Approximately 450-550 kcal
• Protein: 30-35g

(Please note: These values are estimates and can vary. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.)

Preparation Time for Cheesy Chicken & Spinach Quesadillas

• Prep Time: 15 minutes (if using pre-cooked chicken) – Includes chopping spinach, shredding cheese (if needed), and mixing the filling. If you need to cook chicken, add approximately 20-30 minutes to the prep time depending on your cooking method.
• Cook Time: 20-25 minutes – Approximately 3-4 minutes per quesadilla, cooking in batches.
• Total Time: 35-40 minutes (if using pre-cooked chicken) – From start to finish, you can have delicious cheesy chicken and spinach quesadillas on the table in under 40 minutes!

How to Serve Cheesy Chicken & Spinach Quesadillas

These quesadillas are incredibly versatile and can be served in numerous ways, making them perfect for any occasion. Here are some delicious serving suggestions:

• Classic Toppings:
  • Salsa: A must-have! Choose your favorite – pico de gallo, restaurant-style salsa, or a spicy salsa roja.
  • Sour Cream or Greek Yogurt: Adds a cool and creamy contrast to the cheesy quesadilla.
  • Guacamole or Avocado: Provides healthy fats and a rich, smooth texture.
  • Pico de Gallo: Fresh and vibrant, adds a burst of flavor and freshness.
  • Hot Sauce: For those who like a little heat, a dash of your favorite hot sauce is perfect.
• Side Dishes to Complete the Meal:
  • Mexican Rice: A classic pairing! Spanish rice or cilantro-lime rice complements the quesadillas perfectly.
  • Black Beans or Refried Beans: Another classic Mexican side that adds protein and fiber.
  • Corn Salad: A refreshing and light salad with corn, tomatoes, and a lime dressing.
  • Simple Green Salad: A light and leafy green salad with a vinaigrette dressing balances the richness of the quesadillas.
  • Chips and Guacamole: For a full-on Mexican fiesta, serve with tortilla chips and guacamole.
• Quesadillas as Appetizers:
  • Cut into Wedges: Cut each quesadilla into smaller wedges and arrange them on a platter for easy sharing.
  • Mini Quesadillas: Use smaller tortillas to make mini quesadillas, perfect for bite-sized appetizers.
  • Dipping Sauces: Serve with a variety of dipping sauces like salsa, guacamole, sour cream, or a creamy cilantro-lime dressing.
• Drink Pairings:
  • Margaritas: A classic Mexican cocktail that pairs perfectly with quesadillas.
  • Iced Tea or Lemonade: Refreshing and non-alcoholic options that complement the meal.
  • Mexican Beer: A light and crisp Mexican beer like Corona or Modelo is a great choice.
  • Sparkling Water with Lime: A simple and hydrating option.

Additional Tips for Perfect Cheesy Chicken & Spinach Quesadillas

To ensure your cheesy chicken and spinach quesadillas are always a success, here are some helpful tips and tricks:

1. Use Quality Tortillas: The tortillas are the foundation of the quesadilla, so choose good quality, sturdy flour tortillas. Burrito-size tortillas are ideal for a substantial meal. Avoid tortillas that are too thin or prone to tearing.
2. Don’t Overfill the Quesadillas: It’s tempting to pack in as much filling as possible, but overfilling can make the quesadillas difficult to fold, cook, and eat. It can also lead to the filling spilling out during cooking. Stick to a reasonable amount of filling to ensure even cooking and easy handling.
3. Cheese Placement is Key: Sprinkle cheese both under and over the chicken and spinach filling. The cheese underneath helps to bind the filling to the tortilla, while the cheese on top ensures a gooey, cheesy layer on both sides.
4. Medium Heat is Your Friend: Cook the quesadillas over medium heat. If the heat is too high, the tortillas will brown too quickly before the cheese has a chance to melt properly. Medium heat allows the tortillas to get golden brown and crispy while ensuring the cheese melts evenly and the filling heats through.
5. Lightly Grease the Skillet: A lightly greased skillet is crucial for preventing sticking and achieving that perfect golden-brown tortilla. Use olive oil or cooking spray and ensure the skillet is evenly coated before adding the quesadillas.
6. Press Gently While Cooking: Once the quesadilla is in the skillet, gently press down on it with a spatula. This helps to ensure even contact with the hot skillet surface, promoting even browning and melting of the cheese.
7. Customize Your Cheese Blend: Experiment with different cheese combinations to find your favorite flavor profile. Monterey Jack, cheddar, mozzarella, pepper jack, Oaxaca cheese, or a Mexican cheese blend all work wonderfully. For extra flavor, try adding a little bit of crumbled cotija cheese or queso fresco.
8. Make Ahead and Reheat: You can assemble the quesadillas ahead of time and store them in the refrigerator, covered, for up to a few hours before cooking. This is great for meal prepping or when you have guests coming over. To reheat cooked quesadillas, you can use a skillet, oven, or air fryer to crisp them up again.

Frequently Asked Questions (FAQ) About Cheesy Chicken & Spinach Quesadillas

Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the chicken mixture. Frozen spinach may have a slightly different texture than fresh spinach, but it works well in quesadillas.

Q2: What if I don’t have cooked chicken? How can I cook chicken quickly for this recipe?
A: You can quickly cook chicken breasts for this recipe. Pound chicken breasts to an even thickness, then season with salt, pepper, and any other desired spices. You can pan-fry them in a skillet with a little olive oil over medium heat for about 5-7 minutes per side, or until cooked through. Alternatively, you can bake them in the oven at 400°F (200°C) for about 20-25 minutes, or until cooked through. Let the chicken cool slightly before shredding or dicing it.

Q3: Can I add other vegetables to my quesadillas?
A: Absolutely! Quesadillas are very versatile. You can add other vegetables like sautéed bell peppers, onions, mushrooms, corn, black beans, or roasted red peppers. Get creative and add your favorite veggies to the filling.

Q4: Can I make these quesadillas vegetarian?
A: Yes, to make vegetarian quesadillas, simply omit the chicken. You can increase the amount of spinach or add other vegetables like black beans, corn, or sautéed mushrooms to make them more substantial. You can also add vegetarian protein sources like crumbled tofu or plant-based crumbles.

Q5: How do I keep quesadillas warm if I’m making them ahead for a party?
A: To keep quesadillas warm for a party, you can preheat your oven to a low temperature, around 200°F (95°C). Place the cooked quesadillas on a baking sheet in a single layer and keep them in the warm oven until ready to serve. This will help keep them warm without making them soggy.

Q6: Can I freeze leftover quesadillas?
A: Yes, you can freeze leftover cooked quesadillas. Let them cool completely, then wrap each quesadilla tightly in plastic wrap, and then place them in a freezer-safe bag. Freeze for up to 2-3 months. To reheat, you can thaw them in the refrigerator overnight and then reheat in a skillet, oven, or air fryer until heated through and crispy.

Q7: What kind of cheese is best for quesadillas?
A: Cheeses that melt well are best for quesadillas. Monterey Jack, cheddar, mozzarella, pepper jack, Oaxaca cheese, and Mexican cheese blends are all excellent choices. You can also use a combination of different cheeses to create a more complex flavor profile.

Q8: Can I use whole wheat tortillas instead of flour tortillas?
A: Yes, you can use whole wheat tortillas for a healthier option. Whole wheat tortillas will have a slightly different texture and flavor compared to flour tortillas, but they work well in quesadillas and add extra fiber.

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