Easy Chicken Quesadillas Recipe
Introduction
Easy chicken quesadillas are a quick and delicious meal perfect for busy weeknights or casual gatherings. Packed with melted cheese, tender chicken, and fresh spinach, they offer a satisfying blend of flavors and textures.
Ingredients
- 1 tablespoon olive oil
- 5 cups baby spinach
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 flour tortillas (8 to 10 inches)
- 2 cups shredded cheese (mix of sharp cheddar and spicy Pepper Jack)
- 2 cups cooked, shredded chicken
- 1/2 small red onion, thinly sliced
- Sour cream and hot sauce, optional for serving
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the baby spinach and cook for 1 to 2 minutes until it begins to wilt. Season with kosher salt and black pepper. Transfer the spinach to a plate and wipe out the skillet with a paper towel.
- Step 2: Heat the skillet again over medium heat. Lightly brush one side of a tortilla with melted butter or oil. Place the tortilla buttered-side down in the hot skillet and wait about 30 seconds until air bubbles form.
- Step 3: Sprinkle 1/2 cup of shredded cheese evenly over the tortilla. Let the cheese melt or nearly melt while the tortilla heats.
- Step 4: On one half of the tortilla, add 1/2 cup shredded chicken, about 1/4 of the wilted spinach, and a few slices of red onion.
- Step 5: Using a spatula, fold the cheese-only half of the tortilla over the filling side. Cook until the exterior is golden brown and crispy, flipping every 15 seconds if needed to avoid burning.
- Step 6: Remove the quesadilla and place it on a cutting board or keep warm in the oven. Repeat the process with remaining tortillas and fillings.
- Step 7: Cut each quesadilla into wedges and serve warm with sour cream and hot sauce, if desired.
Tips & Variations
- Use leftover rotisserie chicken to save time.
- Try adding diced bell peppers or jalapeños for extra flavor and heat.
- For a vegetarian version, omit the chicken and add beans or mushrooms.
- Use whole wheat tortillas for a healthier option.
- Brush the tortilla with olive oil instead of butter for a dairy-free quesadilla.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a toaster oven to keep them crisp. Avoid microwaving as it can make the tortilla soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese?
Yes, you can use any cheese that melts well such as Monterey Jack, mozzarella, or a Mexican cheese blend. Mixing cheeses adds more depth to the flavor.
How do I prevent the quesadilla from becoming soggy?
Make sure the spinach is well drained and the skillet is hot enough to crisp the tortilla. Cooking slowly over medium heat helps the cheese melt evenly without making the tortilla soggy.
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Easy Chicken Quesadillas Recipe
- Total Time: 20 minutes
- Yield: 4 quesadillas (serves 4) 1x
Description
These easy chicken quesadillas are a quick and delicious meal featuring tender shredded chicken, melted cheddar and pepper jack cheese, and nutritious sautéed spinach all folded inside crispy, golden flour tortillas. Perfect for a satisfying lunch or dinner, they are served with optional sour cream and hot sauce for added flavor.
Ingredients
Quesadilla Filling
- 1 tablespoon olive oil
- 5 cups baby spinach
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups cooked, shredded chicken
- 1/2 small red onion, thinly sliced
Quesadillas
- 4 flour tortillas, 8 to 10-inch size
- 2 cups shredded cheese (a mix of sharp cheddar and spicy Pepper Jack)
Optional Toppings
- Sour cream
- Hot sauce
Instructions
- Sauté Spinach: Heat the olive oil in a large skillet over medium heat. Add the baby spinach and cook for 1 to 2 minutes until it begins to wilt. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove the spinach from the skillet and set aside on a plate. Wipe out the skillet with a paper towel to prepare for cooking the quesadillas.
- Prepare Tortilla Base: Return the skillet to medium heat. Lightly brush one side of a tortilla with melted butter or oil. Place the tortilla buttered-side down in the hot skillet. Wait about 30 seconds for small air bubbles to form on the top side.
- Add Cheese: Sprinkle 1/2 cup of the shredded cheese evenly over the entire top of the tortilla. Continue heating until the cheese melts or is nearly melted.
- Add Filling: On one half of the tortilla, layer 1/2 cup of shredded chicken, then add approximately 1/4 of the sautéed spinach, and top with a few slices of thinly sliced red onion.
- Fold and Crisp: Using a spatula, carefully lift the cheese-only side of the tortilla and fold it over the side with the filling, creating a half-moon shape. The exterior should look golden brown and crispy. If not, turn the heat to medium-high and flip every 15 seconds until the tortilla is very crispy and browned.
- Repeat: Transfer the cooked quesadilla to a cutting board or keep warm in a low-heat oven. Repeat the process with the remaining tortillas and filling.
- Serve: Cut each quesadilla into wedges and serve warm with optional sour cream and hot sauce or your favorite toppings.
Notes
- For cooked shredded chicken, you can use leftover roasted chicken, rotisserie chicken, or cook chicken breasts by boiling or baking before shredding.
- Butter or a light brush of oil can be used on tortillas to get a crispy golden texture in the skillet.
- Feel free to adjust the cheese blend based on your preference for spice or sharpness.
- Quesadillas are best enjoyed fresh but can be wrapped and reheated in a skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: chicken quesadillas, easy quesadilla recipe, cheesy quesadilla, spinach quesadilla, quick Mexican dish
