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
Scale
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
