Pin It There was a Wednesday night when I opened the fridge and found leftover rotisserie chicken, a bag of spinach starting to wilt, and a block of mozzarella. I wasn't in the mood for anything complicated, just something warm and comforting that didn't require a recipe or much thought. I grabbed a tortilla and started layering, and within twenty minutes I had this golden, crispy quesadilla that tasted like I'd actually tried. It's been my go-to ever since when I need something fast but still want to feel like I cooked a real meal.
I made these for my kids one evening after soccer practice when everyone was too tired to sit through a proper dinner. They ate standing at the counter, grabbing wedges with their hands, and I didn't have to nag anyone to finish their plates. My daughter asked if we could have them again the next week, which is the highest compliment I ever get in my kitchen. Sometimes the best recipes are the ones that just work when you need them to.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken works perfectly here and saves you from cooking and shredding raw chicken, plus it adds extra flavor from the seasoning.
- Fresh spinach, roughly chopped: It wilts down to almost nothing, so don't worry about the volume, and it adds color and nutrients without changing the flavor much.
- Shredded mozzarella cheese: Melts beautifully and has a mild flavor that lets the chicken and spinach shine, though you can swap it for cheddar or Monterey Jack if that's what you have.
- Olive oil: Use it for sauteing the filling and greasing the pan, it keeps everything from sticking and adds a little richness.
- Small onion, finely chopped: Optional but adds a sweet depth to the filling if you have an extra minute to chop it.
- Garlic, minced: Just one clove is enough to give the filling a subtle savory background without overpowering everything.
- Salt, black pepper, and smoked paprika: Simple seasonings that bring everything together, the paprika is optional but adds a hint of warmth and color.
- Large flour tortillas: Go for the 10 inch size so you have enough room to pack in the filling and fold them without tearing.
- Butter or additional olive oil, for grilling: This is what gives you that golden, crispy exterior that makes the quesadilla irresistible.
Instructions
- Saute the aromatics:
- Heat 1 tablespoon olive oil in a large skillet over medium heat and toss in the onion and garlic if you're using them. Let them cook for about 2 minutes until they smell amazing and the onion starts to soften.
- Wilt the spinach and warm the chicken:
- Add the spinach to the skillet and stir it around for 2 to 3 minutes until it collapses down into a small heap. Toss in the chicken, salt, pepper, and smoked paprika, stir everything together until it's heated through, then take it off the heat.
- Assemble the quesadillas:
- Wipe the skillet clean with a paper towel and lay a tortilla flat on your counter. Sprinkle a quarter of the cheese over one half, spoon a quarter of the chicken spinach mixture on top, then fold the tortilla in half like a little pocket.
- Grill until golden:
- Heat half a tablespoon of butter or olive oil in the skillet over medium heat and lay your folded quesadilla in the pan. Cook for 2 to 3 minutes on each side until it turns golden brown and the cheese melts into gooey perfection.
- Cut and serve:
- Take the quesadilla out of the pan, let it sit for a minute so you don't burn your mouth, then slice it into wedges. Serve them warm with whatever toppings you like.
Pin It One night I made these for a friend who stopped by unexpectedly, and she asked for the recipe before she even finished her first wedge. I realized then that this wasn't just a quick dinner for my family, it was something worth sharing. Food doesn't have to be fancy to make people happy, it just has to taste good and feel like you cared enough to make it.
Serving Suggestions
I like to put out little bowls of salsa, sour cream, and guacamole so everyone can dip their wedges however they want. Sometimes I'll add a squeeze of lime juice right before serving or sprinkle some chopped cilantro on top for freshness. A simple side salad or tortilla chips with extra salsa turns this into a full meal without much effort.
Customizing the Filling
You can swap the chicken for cooked turkey, leftover steak, or even rotisserie pork if that's what you have in the fridge. For a vegetarian version, I've used sauteed mushrooms and black beans and it was just as satisfying. If you want more heat, throw in some diced jalapenos or a pinch of cayenne pepper when you're cooking the filling.
Storage and Reheating
These quesadillas keep well in the fridge for up to three days wrapped tightly in foil or stored in an airtight container. I reheat them in a dry skillet over medium low heat for a couple of minutes per side so they crisp up again instead of getting soggy. You can also freeze them individually wrapped in plastic and foil, then reheat straight from frozen in the oven at 375 degrees for about 15 minutes.
- Don't microwave them or they'll turn rubbery and lose that crispy texture.
- If freezing, assemble but don't grill them first, then cook from frozen when you're ready to eat.
- Label your freezer stash with the date so you remember to use them within two months.
Pin It This quesadilla has become one of those recipes I don't even think about anymore, I just make it when I need something reliable and delicious. I hope it becomes that kind of recipe for you too.
Recipe FAQs
- → What type of cheese works best for this quesadilla?
Mozzarella is excellent for melting, but you can also use Monterey Jack, cheddar, or a Mexican blend cheese for different flavor profiles.
- → Can I prepare the filling ahead of time?
Yes, prepare the chicken and spinach filling up to 2 hours in advance and store it in the refrigerator. Assemble and grill the quesadillas just before serving.
- → How do I make this vegetarian?
Omit the chicken and add sautéed mushrooms, black beans, or additional vegetables like bell peppers and zucchini to create a hearty vegetarian filling.
- → What temperature should I grill at to prevent burning?
Use medium heat on your skillet. This allows the cheese to melt completely while the tortilla becomes golden and crispy without burning.
- → Can I use corn tortillas instead of flour tortillas?
Corn tortillas are more delicate and may break easily. For best results, use large flour tortillas or warm corn tortillas with olive oil for added flexibility.