Save Pin My sister called me one Tuesday night, exhausted from work and out of ideas for dinner. I told her to grab whatever she had in the fridge, and together we threw together these quesadillas over speakerphone. She had leftover rotisserie chicken, a bag of spinach about to go bad, and some cheese. Twenty minutes later, she texted me a photo of her kids fighting over the last wedge. That's when I knew this recipe was a keeper.
I started making these on nights when I didn't feel like thinking too hard. There's something calming about the rhythm of folding tortillas and listening to them sizzle in the pan. My husband wanders into the kitchen every time, drawn by the smell of browning butter and melting cheese. We usually eat them standing at the counter, still warm, before I even get a chance to plate them properly.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is my secret weapon here, it's already seasoned and saves so much time, but any leftover cooked chicken works beautifully.
- Fresh spinach, roughly chopped: Don't worry about chopping it perfectly, it wilts down to almost nothing and adds color and a slight earthiness that balances the richness of the cheese.
- Shredded mozzarella cheese: Mozzarella melts into these beautiful stretchy strands, but I've swapped it for cheddar or Monterey Jack when that's what I had on hand.
- Olive oil: I use this to sauté the filling and sometimes to grill the quesadillas if I'm out of butter, it keeps everything from sticking and adds a subtle flavor.
- Small onion, finely chopped: This is optional, but it adds a sweet depth that makes the filling taste more intentional and less like leftovers.
- Garlic, minced: Just one clove is enough to make your kitchen smell incredible and give the filling a little bite.
- Salt, black pepper, and smoked paprika: These simple seasonings bring everything together, and the paprika adds a hint of smokiness that makes people ask what your secret is.
- Large flour tortillas: I always buy the 10 inch ones because they fold easily and hold a generous amount of filling without tearing.
- Butter or additional olive oil: Butter makes the outside golden and crispy with a richness that's hard to beat, but olive oil works if you want to keep it lighter.
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 the garlic smells toasty and the onion turns translucent.
- Wilt the spinach:
- Toss in the spinach and stir it around for 2 to 3 minutes until it collapses into a soft, bright green heap. It seems like a lot at first, but it shrinks fast.
- Combine the filling:
- Add the chicken, salt, pepper, and smoked paprika to the skillet and stir everything together until it's heated through and smells amazing. Remove the skillet from the heat and set it aside.
- Assemble the quesadillas:
- Wipe the skillet clean with a paper towel, then lay a tortilla flat and sprinkle a quarter of the cheese over half of it. Spoon a quarter of the chicken and spinach mixture on top, then fold the tortilla in half like a little half moon.
- Grill until golden:
- Heat half a tablespoon of butter or olive oil in the skillet over medium heat, then carefully slide in a quesadilla. Cook for 2 to 3 minutes on each side until it's golden brown and the cheese has melted into gooey perfection.
- Slice and serve:
- Let the quesadilla cool for a minute so you don't burn your mouth, then cut it into wedges with a sharp knife. Serve them warm with your favorite toppings.
Save Pin The first time I served these to friends, I almost apologized for how simple they were. But everyone kept reaching for more, dipping wedges into sour cream and salsa, and the platter emptied before I even sat down. One friend asked for the recipe, and I realized that sometimes the dishes people love most aren't the complicated ones. They're the ones that taste like comfort and feel like home.
Serving Suggestions
I usually set out small bowls of salsa, sour cream, and guacamole and let everyone build their own plate. A squeeze of lime over the top adds brightness, and a handful of fresh cilantro makes it feel a little more special. Sometimes I'll throw together a quick side salad with lime vinaigrette, or just serve tortilla chips and call it a meal.
Substitutions and Variations
If you don't have chicken, this works beautifully with black beans or sautéed mushrooms for a vegetarian version. I've used cheddar, Monterey Jack, and even a Mexican cheese blend when I didn't have mozzarella, and each one brings its own personality. You can also toss in some diced bell peppers or jalapeños with the onions if you want a little crunch or heat.
Storage and Reheating
Leftovers keep 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 few minutes on each side so they crisp back up instead of getting soggy. The microwave works in a pinch, but you'll lose that golden, crunchy texture that makes them so good.
- If you're meal prepping, you can assemble the quesadillas ahead of time and store them uncooked in the fridge, then grill them fresh when you're ready to eat.
- Freeze assembled uncooked quesadillas between layers of parchment paper for up to a month, then cook them straight from frozen, adding an extra minute or two per side.
- Leftover filling can be stored separately and used for tacos, grain bowls, or scrambled into eggs the next morning.
Save Pin These quesadillas have become my answer to busy weeknights, last minute guests, and that question of what to make when nothing sounds good. They're proof that you don't need a long ingredient list or hours in the kitchen to make something worth sitting down for.
Recipe FAQs
- → Can I prepare the filling ahead of time?
Yes, you can prepare the chicken-spinach filling up to 24 hours in advance. Store it in an airtight container in the refrigerator, then assemble and grill the quesadillas when ready to serve.
- → What's the best way to prevent soggy quesadillas?
Ensure the filling is well-drained and cooled before assembling. Don't overstuff each quesadilla, and grill on medium heat to allow the cheese to melt while the tortilla crisps evenly without absorbing excess moisture.
- → Can I use different cheeses?
Absolutely. Monterey Jack, sharp cheddar, or Mexican cheese blends work excellently. You can also mix cheeses for more complex flavor. Avoid very soft cheeses that won't hold their shape when melted.
- → How do I make this vegetarian?
Simply omit the chicken and add sautéed mushrooms, black beans, or roasted peppers to the spinach mixture. This maintains the protein content and delivers equally satisfying results.
- → What are good serving accompaniments?
Serve with fresh salsa, cool sour cream, creamy guacamole, or pico de gallo. A squeeze of lime juice and fresh cilantro add brightness. Consider pairing with Mexican rice or black beans on the side.
- → Can I freeze leftover quesadillas?
Yes, wrap cooled quesadilla wedges individually in plastic wrap and freeze up to 3 months. Reheat in a skillet over medium heat or in a 350°F oven until warmed through and cheese is melted again.