Save The smell of butter hitting a hot skillet always brings me back to late Tuesday nights when I needed something fast but filling. I'd been tossing together quesadillas for years, but it wasn't until I added wilted spinach and leftover rotisserie chicken that everything clicked. The tortilla crisped up just right, the cheese stretched in gooey strings, and suddenly dinner felt like something worth sitting down for. My husband wandered into the kitchen, drawn by the sizzle, and grabbed a wedge straight from the cutting board before I could even plate it. That's when I knew this one was a keeper.
I remember making these on a rainy Saturday afternoon when my niece came over unannounced. She's picky, but she helped me fold the tortillas and watched them turn golden in the pan. When I cut hers into triangles, she ate three wedges without complaint, which is basically a five-star review in kid language. Now every time she visits, she asks if we can make the folded cheese things again, and I always say yes.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, it saves time and adds a little extra seasoning that makes the filling taste richer.
- Fresh spinach, roughly chopped: It wilts down to almost nothing, so don't be shy with the amount, and the bright green flecks make the quesadilla look as good as it tastes.
- Shredded mozzarella cheese: Mozzarella melts beautifully and doesn't overpower the other flavors, but feel free to mix in a sharper cheese if you want more bite.
- Olive oil: A little goes a long way for sautéing the spinach and keeping everything from sticking to the pan.
- Small onion, finely chopped: This is optional, but those two minutes of sautéing add a subtle sweetness that rounds out the filling.
- Garlic, minced: Just one clove brings enough fragrance to make your kitchen smell like a bistro.
- Salt, black pepper, and smoked paprika: These are the quiet heroes that tie everything together, with the paprika adding a hint of warmth without any heat.
- Large flour tortillas: Go for the 10 inch size so you have enough room to fold them without the filling spilling out.
- Butter or additional olive oil: This is what gives the tortilla that crispy, golden crust that shatters just a little when you bite in.
Instructions
- Sauté the aromatics:
- Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the onion and garlic if you're using them. Let them sizzle for about 2 minutes until your kitchen smells amazing and the onion turns translucent.
- Wilt the spinach and warm the chicken:
- Toss in the spinach and stir it around for 2 to 3 minutes until it shrinks down and gets tender. Add the chicken, salt, pepper, and smoked paprika, then stir everything together until it's heated through and well combined before taking the skillet off the heat.
- Assemble the quesadillas:
- Wipe the skillet clean and grab a tortilla, laying it flat on your counter. Sprinkle a quarter of the cheese over one half, top it with a quarter of the chicken and spinach mixture, then fold it in half like you're closing a book.
- Grill until golden:
- Heat half a tablespoon of butter or olive oil in the skillet over medium heat, then slide in a quesadilla. Let it cook for 2 to 3 minutes per side, pressing gently with a spatula, until the tortilla turns golden brown and the cheese inside is fully melted.
- Cut and serve:
- Transfer the quesadilla to a cutting board and let it cool for a minute so you don't burn your mouth. Slice it into wedges and serve it warm with whatever toppings make you happy.
Save There was this one evening when I made a double batch for a casual get together with neighbors. I set out little bowls of salsa, sour cream, and guacamole, and everyone grabbed wedges with their hands, laughing and talking over each other. It wasn't fancy, but it felt easy and warm, the kind of meal that turns into a memory without trying too hard.
What to Serve Alongside
I usually put out a few small bowls of toppings and let people build their own experience. Salsa adds a bright, tangy kick, sour cream cools everything down, and guacamole brings a creamy richness that makes each bite feel more complete. A simple side salad with lime vinaigrette or a handful of tortilla chips works too if you want something crunchy on the side. Honestly, these quesadillas are satisfying enough on their own, but the toppings turn them into something you can linger over.
How to Store and Reheat
If you have leftovers, let them cool completely before wrapping each quesadilla in foil or stacking them in an airtight container with parchment paper in between. They'll keep in the fridge for up to three days, though the tortilla loses a bit of its crispness. To reheat, skip the microwave if you can, it makes them soggy, and instead warm them in a dry skillet over medium low heat for a couple of minutes on each side. The tortilla will crisp back up and the cheese will get melty again, almost like they're fresh.
Swaps and Variations
This recipe is forgiving and loves to be tweaked. If you don't have mozzarella, Monterey Jack or a sharp cheddar work beautifully, and a Mexican cheese blend adds a little more complexity. For a vegetarian version, skip the chicken and stir in sautéed mushrooms or a can of drained black beans. You can even add a pinch of cumin or chili powder to the filling if you want a warmer, spicier flavor.
- Try adding diced tomatoes or roasted red peppers to the filling for extra color and sweetness.
- Swap flour tortillas for whole wheat or corn if that's what you have on hand.
- If you like heat, toss in some sliced jalapeños or a drizzle of hot sauce before folding.
Save These quesadillas have become my go to when I want something comforting that doesn't ask much of me. They're quick, they're satisfying, and they always disappear faster than I expect.
Recipe FAQs
- → Can I prepare the filling ahead of time?
Yes, you can prepare the chicken-spinach mixture 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 if I don't have mozzarella?
Monterey Jack, sharp cheddar, or a Mexican cheese blend all work wonderfully. Choose a cheese that melts well and complements the savory chicken and spinach filling.
- → How do I prevent the quesadilla from getting soggy?
Ensure the spinach is properly wilted and excess moisture is removed before assembling. Don't over-stuff the quesadilla, and grill immediately after assembly to achieve a crispy exterior.
- → Is there a vegetarian option?
Absolutely. Simply omit the chicken and add sautéed mushrooms, black beans, roasted peppers, or additional vegetables for protein and substance.
- → How many servings does this make?
This preparation yields 4 servings, with each serving containing approximately 410 calories. Each quesadilla is cut into wedges for easy serving and eating.