Save I was standing at the stove one Wednesday evening, staring at leftover rotisserie chicken and a bag of spinach about to wilt. My daughter wandered in asking what was for dinner, and I had no plan. That's when I grabbed tortillas from the fridge and started layering things together. What came out of that skillet was golden, melty, and gone in minutes.
The first time I made these for a group of friends, I doubled the batch and still ran out. Everyone stood around the cutting board, grabbing wedges straight off the knife. One friend asked if I'd catered it. I just laughed and pointed at the skillet still sitting on the stove.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, it saves time and adds flavor you don't have to work for.
- Fresh spinach, roughly chopped: It wilts down to almost nothing, so don't be shy with the handful you toss in.
- Shredded mozzarella cheese: Mozzarella melts beautifully and doesn't overwhelm the other flavors, though I've swapped it for cheddar when that's all I had.
- Olive oil: Use it to sauté the aromatics and keep everything from sticking to the pan.
- Small onion, finely chopped: Optional, but it adds a subtle sweetness that rounds out the filling.
- Garlic, minced: One clove is enough to make the kitchen smell like you've been cooking all day.
- Salt, black pepper, and smoked paprika: These simple seasonings bring warmth and depth without needing a spice cabinet overhaul.
- Large flour tortillas: Go for the 10 inch size, they fold neatly and crisp up without tearing.
- Butter or additional olive oil: This is what gives the outside that irresistible golden crust.
Instructions
- Start with the aromatics:
- Heat a tablespoon of olive oil in your skillet over medium heat, then add the onion and garlic. Let them sizzle for about two minutes until the garlic smells toasty and the onion turns translucent.
- Wilt the spinach:
- Toss in the spinach and stir it around for a couple of minutes. It'll shrink down fast, leaving you with tender greens that blend right into the filling.
- Mix in the chicken and season:
- Add your cooked chicken, salt, pepper, and smoked paprika. Stir everything together until it's warmed through and fragrant, then take the skillet off the heat.
- Assemble the quesadillas:
- Lay a tortilla flat and sprinkle a quarter of the cheese over one half, then top with a quarter of the chicken spinach mixture. Fold the tortilla in half like a book and press gently.
- Grill until golden:
- Wipe the skillet clean, add a little butter or oil, and set it back over medium heat. Place a quesadilla in the pan and cook for two to three minutes per side until it's crispy and the cheese has melted into gooey perfection.
- Slice and serve:
- Let each quesadilla cool for a minute, then cut it into wedges. Serve them warm with your favorite dips on the side.
Save There was a rainy Saturday when my son and I made these together. He was in charge of sprinkling the cheese, and he took it so seriously, counting out handfuls to make sure each quesadilla got the same amount. When we sat down to eat, he announced it was the best thing he'd ever made. I didn't correct him.
Serving Suggestions
I like to put out small bowls of salsa, sour cream, and guacamole so everyone can build their own plate. Sometimes I'll add a squeeze of lime over the top or a handful of chopped cilantro if I have it. A simple side salad or tortilla chips rounds out the meal without much extra effort.
Customizing Your Quesadilla
You can swap the mozzarella for Monterey Jack, sharp cheddar, or a Mexican cheese blend depending on what's in your fridge. For a vegetarian version, leave out the chicken and add sautéed mushrooms or a can of rinsed black beans. I've even thrown in leftover roasted peppers or a pinch of red pepper flakes when I wanted a little kick.
Storage and Reheating
Leftover quesadillas keep in the fridge for up to three days wrapped in foil or stacked in an airtight container. Reheat them in a dry skillet over medium low heat to bring back the crispiness, or pop them in a 350 degree oven for about ten minutes. Microwaving works in a pinch, but you'll lose that golden crunch.
- Let them cool completely before storing to avoid soggy tortillas.
- You can freeze assembled, uncooked quesadillas for up to a month and grill them straight from frozen.
- If reheating in the oven, place them directly on the rack for maximum crispness.
Save This quesadilla has become my go to whenever I need something fast, comforting, and reliable. It's the kind of recipe that never lets you down, even on the busiest nights.
Recipe FAQs
- → Can I prepare the filling ahead of time?
Yes, you can make the chicken-spinach filling up to 2 days 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 as a substitute for mozzarella?
Monterey Jack, sharp cheddar, or a Mexican cheese blend all work wonderfully. Choose based on your flavor preference—Monterey Jack adds creaminess, cheddar brings tanginess, and Mexican blends offer authentic taste.
- → How do I keep quesadillas warm if serving multiple batches?
Place finished quesadillas on a baking sheet in a 200°F oven while you grill the remaining ones. This keeps them warm without overcooking or drying them out.
- → Can I freeze uncooked quesadillas?
Absolutely. Assemble the quesadillas, wrap individually in plastic wrap, and freeze for up to 3 months. Grill directly from frozen, adding 1-2 extra minutes per side.
- → What's the best way to prevent the filling from leaking?
Don't overstuff each quesadilla, and fold the tortilla cleanly in half. Place cheese on the tortilla first before adding the chicken-spinach mixture—this creates a seal that keeps filling intact during grilling.
- → How can I make this vegetarian?
Omit the chicken and add sautéed mushrooms, black beans, or roasted bell peppers to the spinach filling. The cooking method and timing remain the same for a hearty vegetarian version.