Spinach and Chicken Quesadillas

Our family has a few go-to meals for those busy weeknights when time is short but appetites are big, and these Spinach and Chicken Quesadillas have quickly climbed to the top of that list. There’s something incredibly satisfying about the combination of tender, seasoned chicken, wilted nutrient-rich spinach, and gooey, melted cheese all sandwiched between two perfectly crisped tortillas. The first time I made these, my kids, who can sometimes be a bit skeptical about “green stuff” in their food, devoured them without a second thought, even asking for seconds! My partner loves the balance of flavors and the fact that it feels both indulgent and reasonably healthy. It’s become a versatile dish in our home – perfect for a quick lunch, a fulfilling dinner, or even cut into wedges as an appetizer when friends come over. The aroma alone, as they sizzle in the pan, is enough to gather everyone in the kitchen, eagerly awaiting that first cheesy, savory bite. It’s simple, customizable, and always a crowd-pleaser.

Ingredients

Here’s what you’ll need to create these mouth-watering quesadillas:

• 1 tbsp Olive Oil: Extra virgin is preferred, for sautéing the chicken and aromatics.
• 1 lb Boneless, Skinless Chicken Breasts: Cut into small, ½-inch cubes for even cooking and easy distribution.
• 1 small Onion: Finely chopped (about ½ cup), providing a sweet and savory base.
• 2 cloves Garlic: Minced, for that aromatic punch that elevates any dish.
• 1 tsp Chili Powder: Adds a mild warmth and smoky depth.
• ½ tsp Cumin: For an earthy, warm flavor characteristic of Mexican cuisine.
• ¼ tsp Smoked Paprika: Lends a beautiful color and a subtle smoky essence.
• Salt and Black Pepper: To taste, for seasoning the chicken and spinach.
• 5 oz Fresh Spinach: Roughly chopped (about 5 packed cups). It will wilt down significantly.
• 8 Large Flour Tortillas: (8-10 inch size) Choose good quality tortillas for the best texture and flavor. Whole wheat or corn can also be used.
• 2 cups Shredded Cheese: A Mexican blend, Monterey Jack, or cheddar work wonderfully. Use a good melting cheese.
• Optional: 1-2 tbsp Water or Chicken Broth: To help wilt the spinach if needed.
• Optional: Butter or Cooking Spray: For greasing the pan to achieve extra crispy tortillas.

Instructions

Follow these simple steps for quesadilla perfection:

1. Prepare the Chicken:
   • Heat the olive oil in a large skillet or pan over medium-high heat.
   • Add the cubed chicken to the hot skillet. Season generously with salt and pepper.
   • Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Ensure there’s no pink remaining.
   • Remove the cooked chicken from the skillet and set it aside on a plate.
2. Sauté Aromatics and Spinach:
   • To the same skillet (no need to wipe it clean, the fond adds flavor!), add the finely chopped onion. Sauté over medium heat for 3-4 minutes, or until softened and translucent.
   • Add the minced garlic, chili powder, cumin, and smoked paprika to the skillet. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic or spices.
   • Add the roughly chopped fresh spinach to the skillet. It will look like a lot, but it wilts down considerably. Stir gently to help it wilt. If it seems too dry, you can add 1-2 tablespoons of water or chicken broth to help steam and wilt the spinach.
   • Cook for 2-3 minutes, or until the spinach is fully wilted. Season the spinach mixture with a little salt and pepper to taste.
   • Return the cooked chicken to the skillet with the spinach mixture. Stir everything together to combine well. Remove the filling from the heat.
3. Assemble the Quesadillas:
   • Lay one flour tortilla flat on a clean work surface.
   • Sprinkle about ¼ cup of shredded cheese evenly over one half of the tortilla.
   • Spoon about ¼ of the chicken and spinach mixture evenly over the cheese on that same half.
   • Sprinkle another ¼ cup of shredded cheese on top of the chicken and spinach mixture.
   • Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down.
   • Repeat this process with the remaining tortillas, cheese, and filling to assemble all four quesadillas.
4. Cook the Quesadillas:
   • You can use the same skillet (wipe it clean if there are too many burnt bits) or a griddle. Lightly grease the skillet with a little butter or cooking spray if desired, and heat it over medium heat.
   • Carefully place one or two assembled quesadillas onto the hot skillet, depending on its size. Do not overcrowd the pan.
   • Cook for 2-4 minutes per side. The tortilla should be golden brown and crispy, and the cheese inside should be completely melted and gooey. You can peek by lifting an edge with a spatula.
   • Use a spatula to carefully flip the quesadilla and cook the other side until it’s also golden brown and crispy.
   • Once cooked, transfer the quesadilla to a cutting board. Let it rest for a minute or two before slicing. This helps the cheese set slightly and prevents the filling from oozing out too much.
   • Repeat with the remaining quesadillas, adding more butter or spray to the skillet if needed.
5. Serve:
   • Slice each quesadilla into 2 or 3 wedges using a pizza cutter or a sharp knife.
   • Serve immediately with your favorite toppings and sides (see “How to Serve” section for ideas).

Nutrition Facts

• Servings: 4 quesadillas
• Calories per serving (1 quesadilla): Approximately 550-650 calories (This can vary based on tortilla size, type of cheese, and amount of oil/butter used).
• Protein: Around 40-45g. Chicken is a fantastic source of lean protein, essential for muscle repair and growth.
• Fiber: Approximately 5-7g. Spinach and whole wheat tortillas (if used) contribute to dietary fiber, aiding digestion and promoting satiety.
• Vitamin A: High. Spinach is packed with Vitamin A, crucial for vision, immune function, and skin health.
• Iron: Significant. Both chicken and spinach provide iron, which is vital for carrying oxygen in the blood and preventing fatigue.
• Calcium: Good source. The cheese provides a healthy dose of calcium, important for bone health.

(Note: These are estimates. Actual nutritional values will vary based on specific ingredients and quantities used.)

Preparation Time

• Prep Time: Approximately 20-25 minutes. This includes chopping the onion, mincing garlic, cubing the chicken, and roughly chopping the spinach. If you buy pre-chopped veggies or use pre-cooked chicken, this time can be significantly reduced.
• Cook Time: Approximately 25-30 minutes. This covers cooking the chicken, sautéing the vegetables, and then cooking each quesadilla until golden and melted.
• Total Time: Approximately 45-55 minutes. This makes it an excellent option for a satisfying weeknight meal that doesn’t require hours in the kitchen.

How to Serve

Spinach and Chicken Quesadillas are wonderfully versatile and can be dressed up or down depending on the occasion. Here are some fantastic ways to serve them:

• Classic Dips & Toppings:
  • Sour Cream or Greek Yogurt: A dollop of cool, tangy sour cream or plain Greek yogurt offers a lovely contrast to the warm, savory quesadilla.
  • Salsa: Choose your favorite – mild, medium, or hot pico de gallo, salsa verde, or a smoky chipotle salsa all work beautifully.
  • Guacamole: Creamy, homemade or store-bought guacamole adds healthy fats and a burst of fresh flavor.
  • Fresh Cilantro: A sprinkle of freshly chopped cilantro brightens up the dish.
  • Sliced Jalapeños: For those who like an extra kick of heat.
  • Lime Wedges: A squeeze of fresh lime juice just before eating can enhance all the flavors.
• As a Main Course:
  • Serve with a side of Mexican rice or cilantro-lime rice.
  • Pair with black beans or refried beans.
  • A simple side salad with a light vinaigrette can round out the meal. Consider a corn and black bean salad for a thematic touch.
  • Grilled corn on the cob (elote style, if you’re feeling ambitious) is another great accompaniment.
• As an Appetizer or Party Food:
  • Cut the quesadillas into smaller, bite-sized wedges.
  • Arrange them on a platter with a variety of dips in the center.
  • They are perfect for game days, casual get-togethers, or as part of a larger Mexican-themed spread.
• For Lunch Boxes:
  • Once cooled, quesadilla wedges can be packed for lunch. They are tasty even at room temperature, though they won’t be as crispy. Pack dips separately.

Additional Tips

To make your Spinach and Chicken Quesadilla experience even better, consider these eight handy tips:

1. Rotisserie Chicken Shortcut: For an even quicker meal, use shredded rotisserie chicken or any leftover cooked chicken you have on hand. Simply shred it and add it to the spinach mixture after the spinach has wilted, just to heat through and combine with the spices.
2. Cheese Choices: Don’t be afraid to experiment with cheese! While a Mexican blend is convenient, try using sharp cheddar for more bite, Pepper Jack for a bit of spice, or even a mix of Monterey Jack and Colby. Freshly shredded cheese melts better than pre-shredded, which often contains anti-caking agents.
3. Tortilla Selection: Flour tortillas are classic for their soft, pliable texture that crisps up well. However, whole wheat tortillas add extra fiber, and corn tortillas can offer a more authentic, slightly chewier texture (though they can be more prone to cracking if not warmed properly). For corn tortillas, lightly warm them before assembling to make them more pliable.
4. Boost the Veggies: Feel free to add other finely chopped or sautéed vegetables to the filling. Bell peppers (any color), corn kernels, finely diced mushrooms, or even black beans can add extra flavor, texture, and nutrients. Sauté them with the onions.
5. Control the Spice Level: Adjust the amount of chili powder or add a pinch of cayenne pepper or finely diced jalapeño (sautéed with the onions) if you prefer a spicier quesadilla. Conversely, reduce or omit the chili powder for a milder version, especially for kids.
6. Make-Ahead & Freezing:
   • Filling: The chicken and spinach filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
   • Freezing Cooked Quesadillas: Cook quesadillas as directed, let them cool completely, then wrap them individually in plastic wrap and then in foil or place them in a freezer-safe bag. They can be frozen for up to 2-3 months. Reheat in a skillet, oven, or air fryer until heated through and crispy.
7. Alternative Cooking Methods:
   • Oven-Baked: For making multiple quesadillas at once, assemble them and place them on a baking sheet. Bake at 400°F (200°C) for 8-12 minutes, flipping halfway, until golden and cheese is melted.
   • Air Fryer: Cook at 370°F (185°C) for 6-8 minutes, flipping halfway, until crispy and heated through. You may need to secure the top tortilla with a toothpick.
8. Achieving Crispy Tortillas: Avoid over-greasing the pan, as this can make them soggy. Medium heat is key; too high, and the tortilla burns before the cheese melts; too low, and it steams and becomes soft. Pressing down gently with a spatula during cooking also helps achieve good contact with the pan for even browning.

FAQ Section

Here are some frequently asked questions about making Spinach and Chicken Quesadillas:

1. Q: Can I use frozen spinach instead of fresh?
   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 skillet. You’ll typically need less frozen spinach by volume compared to fresh since it’s already compacted (about 10 oz of frozen spinach usually equates to 1 lb fresh). Add it after sautéing the onions and garlic, and cook until heated through.
2. Q: How do I store and reheat leftover quesadillas?
   A: Store leftover quesadillas in an airtight container in the refrigerator for up to 3-4 days. To reheat and maintain crispiness, the best methods are:
   • Skillet: Reheat in a dry skillet over medium-low heat for a few minutes per side.
   • Oven/Toaster Oven: Bake at 350°F (175°C) for 5-10 minutes.
   • Air Fryer: Reheat at 350°F (175°C) for 3-5 minutes.
     Microwaving will work but tends to make the tortillas soft rather than crispy.
3. Q: Can I make these quesadillas gluten-free?
   A: Absolutely! Simply use your favorite brand of gluten-free tortillas. Corn tortillas are naturally gluten-free (always check the label for cross-contamination if Celiac). The rest of the ingredients are typically gluten-free, but always double-check labels for spices and broths.
4. Q: What if I don’t have chicken? Can I use another protein?
   A: Yes, these are very adaptable. You could use cooked ground turkey or beef, shredded pork (carnitas would be amazing!), or even shrimp. For a vegetarian option, substitute the chicken with black beans, pinto beans, sautéed mushrooms, or extra vegetables like bell peppers and corn.
5. Q: How do I prevent my quesadillas from becoming soggy?
   A: Several factors help:
   • Don’t overfill them.
   • Ensure your spinach mixture isn’t too wet; if there’s excess liquid from the spinach, try to drain it slightly before adding to the tortilla.
   • Cook on medium heat to allow the tortilla to crisp up without burning before the cheese melts.
   • Avoid covering the skillet while cooking, as this traps steam.
6. Q: What’s the best cheese for melting in quesadillas?
   A: Good melting cheeses include Monterey Jack (the classic), Cheddar (mild, medium, or sharp), Colby, Asadero, Oaxaca (a traditional Mexican string cheese that melts beautifully), and Fontina. A pre-made Mexican cheese blend is also a great, convenient option. Avoid very hard, aged cheeses (like Parmesan alone) or overly crumbly cheeses (like feta) if you want that classic gooey melt, though they can be added for flavor.
7. Q: Can I add beans directly into the quesadilla filling?
   A: Yes, adding beans like black beans or pinto beans (canned, rinsed, and drained, or home-cooked) is a fantastic way to add more fiber, protein, and substance. Mash them slightly or use them whole. Add them to the skillet along with the chicken and spinach mixture to warm through.
8. Q: Are these Spinach and Chicken Quesadillas kid-friendly?
   A: Generally, yes! The flavors are quite mild and appealing. The cheese and chicken are usually hits with kids, and the spinach wilts down so much that it’s not overly prominent. If your children are particularly sensitive to spices, you can reduce or omit the chili powder. Cutting them into fun wedges also makes them more appealing. You can also serve their portions with milder dips like plain sour cream.