This Chicken and Spinach Quesadilla is a comforting, golden pocket of joy filled with tender chicken, vibrant spinach, and melted cheese. It’s incredibly versatile and comes together in minutes for an easy, satisfying meal. Perfect for a quick lunch or casual dinner, this family favorite delivers every time.
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Why You’ll Love This Chicken and Spinach Quesadilla
- Incredibly versatile: Swap ingredients easily based on what you have.
- Perfect texture: Crispy tortilla with a warm, gooey, savory filling.
- One-pan wonder: Everything cooks in one skillet for easy cleanup.
- Family-friendly: Mild, cheesy flavor appeals to all ages.
Ingredients & Tools
- 2 large flour tortillas (burrito-size works best)
- 1 cup cooked chicken, shredded or diced
- 1.5 cups fresh spinach, roughly chopped
- 1 cup shredded Monterey Jack or cheddar cheese (or a mix!)
- 1/4 cup finely diced red onion
- 1 clove garlic, minced
- 1 tbsp olive oil or butter
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- Optional: 2 tbsp chopped cilantro, a pinch of chili flakes for heat
Tools: A large non-stick skillet or griddle, spatula, mixing bowl
Notes: The quality of your tortillas and cheese really makes a difference here—fresh, pliable tortillas crisp up beautifully, and a good melting cheese ensures that signature stretch. Don’t skip the spices; they add a subtle warmth that elevates the whole experience.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Before You Start: Tips & Ingredient Notes
- Use room temperature tortillas. If they’ve been in the fridge, warm them slightly—this makes them more pliable and less likely to tear when you fold them.
- Don’t overcook the spinach. It wilts quickly, and you want to retain some of that vibrant green color and slight texture, so just a quick sauté is all it needs.
- Shred your own cheese if possible. Pre-shredded cheese often contains anti-caking agents that can make it less melty. A block of cheese you grate yourself will give you that ooey-gooey factor we all love.
- Season your chicken well. Even if you’re using pre-cooked chicken, a sprinkle of salt, pepper, and cumin before adding it to the skillet can make a world of difference in flavor.
How to Make Chicken and Spinach Quesadilla
Step 1: Start by prepping your filling. If your chicken isn’t already cooked, season it with salt, pepper, cumin, and smoked paprika, then pan-fry until fully cooked and lightly browned. Shred or dice it into bite-sized pieces. In the same skillet, heat half of the olive oil or butter over medium heat and sauté the red onion until it’s soft and translucent—about 2–3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. You’ll notice the kitchen starting to smell amazing already.
Step 2: Add the fresh spinach to the skillet. It might look like a lot at first, but it wilts down significantly. Stir continuously for about 1–2 minutes until the spinach is just wilted and bright green. Remove the skillet from the heat and transfer the spinach and onion mixture to a bowl. Combine it with the cooked chicken, half of the shredded cheese, and optional cilantro. Give everything a good mix—this is your glorious filling.
Step 3: Wipe the skillet clean with a paper towel and return it to medium heat. Add the remaining oil or butter, swirling to coat the bottom. Place one tortilla in the skillet. Sprinkle a thin layer of the remaining cheese evenly over one half of the tortilla—this acts as a “glue” for the filling. Spoon the chicken and spinach mixture over the cheese, then top with the rest of the cheese. Fold the other half of the tortilla over the filling, pressing down gently with your spatula.
Step 4: Cook for 2–3 minutes on the first side, until the bottom is golden brown and crisp. You’ll hear a gentle sizzle—that’s the sound of success. Carefully flip the quesadilla using a wide spatula. If any filling tries to escape, just tuck it back in. Cook for another 2–3 minutes on the second side until equally golden and the cheese is fully melted. You can press down lightly to help it seal.
Step 5: Transfer the cooked quesadilla to a cutting board and let it rest for a minute before slicing. This helps the cheese set slightly so it doesn’t ooze out everywhere when you cut it. Use a sharp knife or pizza cutter to slice it into wedges. Serve immediately while it’s hot and crispy. The aroma of toasted tortilla, melted cheese, and seasoned chicken is honestly irresistible.
Storage & Freshness Guide
- Fridge: Store cooled quesadillas in an airtight container for up to 3 days.
- Freezer: Wrap individually in foil and freeze for up to 2 months.
- Reviving: Reheat in a skillet over medium heat until crispy and warm.
Serving Suggestions
Complementary Dishes
- Mexican street corn salad — The creamy, tangy flavors of elote cut through the richness of the quesadilla beautifully.
- Black bean and avocado salad — Adds a fresh, creamy element and extra protein to round out the meal.
- Cilantro-lime rice — A zesty, fluffy side that soaks up any extra salsa or sour cream deliciously.
Drinks
- Classic margarita (or mocktail) — The citrusy kick balances the savory notes and cleanses the palate between bites.
- Ice-cold Mexican lager — Crisp, light, and refreshing—it’s the ultimate pairing for anything cheesy and comforting.
- Sparkling water with lime — Simple, bubbly, and effervescent, it lifts the richness without overpowering the flavors.
Something Sweet
- Churros with chocolate dipping sauce — The cinnamon-sugar crunch is a delightful contrast to the savory main.
- Mango sorbet — Bright, fruity, and refreshing, it’s a light way to end the meal on a sweet note.
- Tres leches cake — Indulgent, moist, and creamy—because sometimes you just need a little extra decadence.
Top Mistakes to Avoid
- Overfilling the quesadilla. It might be tempting to pack in as much as possible, but too much filling makes it hard to flip and can lead to a messy breakage. A little goes a long way.
- Cooking on too high heat. This will burn the tortilla before the cheese has a chance to melt properly. Medium heat is your friend here—patience pays off.
- Using cold tortillas straight from the fridge. They’re more likely to crack when folded. Let them come to room temperature or warm them slightly for flexibility.
- Skipping the rest time before cutting. I’ve messed this up before too… cutting immediately sends molten cheese everywhere. A brief rest keeps everything intact.
Expert Tips
- Tip: Add a thin layer of cheese directly
Chicken And Spinach Quesadilla
Make the perfect Chicken and Spinach Quesadilla in just 22 minutes! Crispy, cheesy, and packed with flavor. Get the easy, family-friendly recipe here.
Ingredients
For the Quesadilla:
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2 large flour tortillas (burrito-size works best)
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1 cup cooked chicken (shredded or diced)
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1.5 cups fresh spinach (roughly chopped)
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1 cup shredded Monterey Jack or cheddar cheese (or a mix!)
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0.25 cup finely diced red onion
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1 clove garlic (minced)
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1 tbsp olive oil or butter
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0.5 tsp cumin
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0.25 tsp smoked paprika
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Salt and black pepper (to taste)
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2 tbsp chopped cilantro (Optional)
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a pinch of chili flakes (for heat, Optional)
Instructions
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Start by prepping your filling. If your chicken isn’t already cooked, season it with salt, pepper, cumin, and smoked paprika, then pan-fry until fully cooked and lightly browned. Shred or dice it into bite-sized pieces. In the same skillet, heat half of the olive oil or butter over medium heat and sauté the red onion until it’s soft and translucent—about 2–3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.01
-
Add the fresh spinach to the skillet. It might look like a lot at first, but it wilts down significantly. Stir continuously for about 1–2 minutes until the spinach is just wilted and bright green. Remove the skillet from the heat and transfer the spinach and onion mixture to a bowl. Combine it with the cooked chicken, half of the shredded cheese, and optional cilantro. Give everything a good mix—this is your glorious filling.02
-
Wipe the skillet clean with a paper towel and return it to medium heat. Add the remaining oil or butter, swirling to coat the bottom. Place one tortilla in the skillet. Sprinkle a thin layer of the remaining cheese evenly over one half of the tortilla—this acts as a “glue” for the filling. Spoon the chicken and spinach mixture over the cheese, then top with the rest of the cheese. Fold the other half of the tortilla over the filling, pressing down gently with your spatula.03
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Cook for 2–3 minutes on the first side, until the bottom is golden brown and crisp. Carefully flip the quesadilla using a wide spatula. If any filling tries to escape, just tuck it back in. Cook for another 2–3 minutes on the second side until equally golden and the cheese is fully melted. You can press down lightly to help it seal.04
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Transfer the cooked quesadilla to a cutting board and let it rest for a minute before slicing. This helps the cheese set slightly so it doesn’t ooze out everywhere when you cut it. Use a sharp knife or pizza cutter to slice it into wedges. Serve immediately while it’s hot and crispy.05
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