Chicken Spinach Mozzarella Quesadilla (Printable Version)

A crispy tortilla filled with chicken, spinach, and melted mozzarella for a tasty, easy meal.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, shredded or diced
02 - 2 cups fresh spinach, roughly chopped
03 - 1 ½ cups shredded mozzarella cheese
04 - 2 tablespoons olive oil
05 - 1 small onion, finely chopped (optional)
06 - 1 clove garlic, minced (optional)
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ½ teaspoon smoked paprika (optional)

→ Assembly

10 - 4 large flour tortillas (10-inch)
11 - 1 tablespoon butter or additional olive oil, for grilling

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic if using; sauté for 2 minutes until fragrant.
02 - Add spinach to the skillet and cook for 2-3 minutes until wilted. Stir in chicken, salt, pepper, and smoked paprika; heat through then remove from heat.
03 - Wipe skillet clean. Lay a tortilla flat, sprinkle ¼ of the mozzarella on half the tortilla, top with ¼ of the chicken-spinach mixture, then fold tortilla in half. Repeat with remaining ingredients.
04 - Heat ½ tablespoon butter or olive oil in the skillet over medium heat. Grill each quesadilla 2-3 minutes per side until golden brown and cheese is melted.
05 - Remove from skillet, let cool slightly, cut into wedges, and serve warm.

# Additional Tips::

01 -
  • Comes together in under 30 minutes and tastes like you've been cooking all morning.
  • The spinach sneaks in without anyone noticing, and the chicken keeps it hearty and real.
  • Golden, crispy outside with cheese that actually melts into every corner.
02 -
  • Don't skip wiping the skillet between cooking the filling and grilling the quesadillas, otherwise burnt bits will stick to the outside and turn bitter.
  • Medium heat is your friend here—too hot and the outside burns before the cheese melts, too low and everything just steams instead of crisping.
03 -
  • If your tortillas are too stiff to fold without cracking, wrap them in a damp paper towel and microwave them for 10 seconds to soften them up first.
  • Grill your quesadillas in batches and keep the finished ones warm in a 200°F oven while you finish the rest, so everyone eats while everything's still hot and crispy.
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