Chicken and spinach quesadilla recipe
This chicken and spinach quesadilla recipe uses a few simple ingredients to bring this dish to your table in about 20 minutes, from start to finish. Fresh baby spinach and creamy cheese make this dish a no-brainer when you add a protein like chicken.
I love a quick dinner, especially on busy nights, which makes this recipe perfect. I always have chicken, fresh spinach and some sort of cheese in my fridge as well as high-fiber low-carb wraps in the pantry.
This particular combination of chicken, cheese and vegetables are prefect, but you can use a variety of combinations of proteins and vegetables in quesadillas.
If you have leftover cooked chicken, use it here. You can use cooked dark meat or chicken breasts, whatever you prefer, whatever you have. If not, this is what rotisserie chickens were made for especially when you don’t have time to meal prep.
Half or full quesadillas
They can be filled with cheese, protein, beans or vegetables. Make them folded in half or “full” when the filling is tucked between two tortillas.
Which is better? The choice is up to you.
What’s the best cheese for quesadillas?
- Shredded Mexican cheese blend: For hands-off ingredient prep, shredded Mexican cheese blends from the local grocery store are a great choice.
- Your own cheese blend: If you want to make a cheese mixture from scratch, you can combine of cheeses: Monterey Jack cheese, Pepper Jack and mozzarella.
- Oaxaca cheese: If you can get your hands on it, Oaxaca cheese—buttery, gooey and melt-in-your-mouth creamy—is the best choice for any quesadilla.
What you’ll need to make this recipe
The list of ingredients for this recipe is so simple; a combination of pantry and fridge staples, along with some shortcuts. As always, you can swap out or add any ingredients you prefer.
- Chopped chicken
- Fresh baby spinach
- Mushrooms
- Minced garlic
- Tortillas
- Monterrey jack cheese or a combination of Monterrey jack and Oaxa cheese
- Chopped cilantro
Optional:
- Sour cream
- Salsa
Substitutes:
Gluten-free tortillas: Corn tortillas could be used in this recipe to make it gluten-free.
How to make chicken and spinach quesadilla
Spray cooking spray to a large nonstick skillet. Add spinach to wilt down and remove water from leaves
Let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, mushrooms and season it with salt and pepper.
Transfer the now-fully cooked spinach filling onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
To assemble the tortillas, lay two tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach mixture between the tortillas; adding it to the top of the cheese.
Divide the chicken evenly and add it to the quesadilla filling.
Fold the other half over the filling.
Add a little cooking spray to the skillet and place over medium heat. Cook 2-3 minutes on each side until the cheese melts (or until it turns golden brown). Press them down with the help of a spatula.
Transfer the cooked quesadillas onto a cutting board to cool off. Repeat the same process with the second tortilla.
Slice them into wedges. Serve with salsa or guacamole on the side for dipping.
Can I bake them?
Place the folded tortillas on a baking tray with parchment paper. Bake at 400°F for around 15 minutes until golden. Then cut them into triangles and have fun!
What type of tortillas should I use?
For this recipe, I used store-bought high fiber, gluten-free wraps. However, you also can use flour tortillas, corn gluten-free tortillas, or whole wheat tortillas.
How to store leftovers:
- Refrigerator: You can store the quesadillas in an airtight container for up to two days.
Recipe tips:
- The quesadillas should be reheated for 5-8 minutes in an oven preheated to 300 degrees.
- You’ll use more spinach than you think because spinach leaves shrink a lot while cooking down.
- Pre-cooked chicken (rotisserie chicken) is a great way to make this easy meal even easier.
Chicken and spinach quesadilla recipe
These delicious chicken and spinach quesadillas easy to make. It can be ready in less than 20 minutes and served as a light snack or quick dinner.
Ingredients
- 4 ounces chopped chicken
- 3 cups fresh baby spinach
- mushrooms
- 1 clove garlic minced
- Kosher salt
- Black pepper
- 2 tortillas
- 1 cup shredded Monterrey jack cheese or a combination of Monterrey jack, Oaxa cheese
- Chopped cilantro
Instructions
- Spray cooking spray to a large nonstick skillet. Add spinach to wilt down and remove water from leaves
- Let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, mushrooms and season it with salt and pepper and and give it a stir.
- Transfer the now-fully cooked spinach filling onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
- To assemble the tortillas, lay 2 tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach mixture between the tortillas; adding it to the top of the cheese.
- Divide the chicken evenly.
- Fold the other half over the filling.
- Add a little cooking spray to the skillet and place over medium heat. Cook 2-3 minutes on each side until the cheese melts (or until it turns golden brown). Press them down with the help of a spatula.
- Transfer the cooked quesadillas onto a cutting board to cool off. Repeat the same process with the second tortilla.
- Slice them into wedges. If using, garnish with cilantro leaves. Serve with more salsa or guacamole on the side for dipping.
Notes
- Corn tortillas could be used in this recipe to make it gluten-free.
Wrap up
There are endless combinations to make quesadillas, but this chicken and spinach quesadilla is one of my favorites. If you have the chicken pre-cooked, it takes under ten minutes to prepare.
It makes a perfect lunch or dinner. It can be a main dish or an appetizer. Another option is gluten-free spinach dip. Both are perfect for hungry teenagers looking for an after-school snack.
