This is an Easy Chicken Quesadilla recipe that features shredded chicken, fresh spinach, and gooey melted cheese. In this post, you will learn the right way to make quesadillas that are impossibly crispy on the outside, with perfectly gooey, melty cheese on the inside. Excellent for appetizers or a super quick weeknight meal.
If you’re searching for ideas to use up leftover chicken or turkey, quesadillas should be at the top of your list. It takes about 10 minutes to prep your ingredients, and just 2-3 minutes to “cook” each one. Crispy, cheesy and incredibly satisfying, they make the perfect meal for busy weeknights.
Let’s be honest, making a good quesadilla does not require a recipe or any special skills. We can all layer some cheese and a few more random ingredients between two tortillas, heat it up and be perfectly happy with the result.
But a great quesadilla, one you eat with enthusiastic enjoyment, requires a little more attention to detail and a few key techniques. Let’s dive in.
How To Make The Best Quesadillas
The filling
For fuss-free quesadillas, I like to keep the filling very simple. Here, I am using rotisserie chicken, cheese, spinach and red onions. You can of course use whatever combinations of ingredients you’d like. Just try and keep it to 1 cup (or so) of ingredients for an 8 to 10-inch tortilla. Otherwise, your tortilla will not fold or seal properly and your fillings could spill out.
Make sure to cut, or shred, your chicken into small bite-sized pieces. This allows for better coverage throughout the tortilla, plus no one has to struggle biting through big pieces of meat.
Lastly, don’t make it a cheese bomb. You want to taste the other ingredients in the filling so in my humble opinion, “the more the merrier” does not apply here.
Make the quesadilla with only one tortilla
Placing the filling between two tortillas makes it almost impossible to flip without having the filling spill out. Instead, spread the filling over half of the tortilla, then fold the other half over it so you end up with a half-moon shape. This more compact shape will allow for easier flipping so you can get the quesadilla nice and crispy on both sides.
Layering the filling
Ever had a quesadilla where some of the cheese did not melt? Uff, no bueno. There is a brilliant technique for getting the cheese to melt perfectly. Place the tortilla in the hot skillet, then sprinkle the grated cheese evenly over the entire tortilla, not just half. Then, only when the cheese has mostly melted, will you layer in the rest of the filling. No more unmelted cheese ever—yay!
The next brilliant technique, is how the rest of the filling is added. Instead of layering your ingredients over the entire tortilla, you spread them over just half of each tortilla. This will prevent the filling from spilling out when you fold the tortilla over.
For the crispiest quesadilla, brush the tortilla with butter
Some recipes will have you adding oil to the skillet to cook the quesadilla. This could make the exterior of your quesadillas a little too greasy. For the crispiest, golden-brown quesadilla, simply brush one side of the tortilla with just a little bit of butter. Then, lay the tortilla, buttered-side down on the hot skillet. When the quesadilla is done, you end up with a crusty, golden exterior every time. Chef kiss.
Use medium heat
Don’t crank the heat up too high. You want the filling to have time to heat up without the exterior of your tortilla getting too charred.
Use flour tortillas
I use flour tortillas to make my quesadillas. They are more pliable than corn tortillas so they will hold up better for flipping. If you need to use gluten-free tortillas, try using cassava or the gluten-free tortillas made by this brand.
As for what size is best, I like to use tortillas that are on the larger size, about 8 to 10-inches. This size will give you one single, hearty serving. For snacks or appetizers, a 6-inch works great.
Recipe Ingredients And Notes
You may be wondering if such few, simple ingredients could make a really delicious quesadilla. Trust me, it does! Just make sure to serve a dipping sauce, or any of your favorite fixings, alongside.
- Chicken or turkey – If you have leftover chicken of any kind, your work is more than half done. Shredded rotisserie chicken will also keep things easy.
🌟TIP: If you need to cook the chicken, any of these recipes will work:
- Cheese – I like to use a flavourful cheese for my quesadilla. Here I used a mix of sharp cheddar and spicy pepper jack. Anything similar, such as Monterey Jack, will also work.
- Fresh spinach – This chicken quesadilla recipe calls for a good amount of sautéed baby spinach in the filling. Not only does it add a bit of nutrition but it will also help keep the filling really moist and flavorful.
- Red onions – For delicious flavor and bit of texture.
- Tortillas – I use large flour tortillas to make my quesadillas. See more on which tortillas to use in section above.
- Optional seasoning – Most rotisserie chicken, or cooked leftover chicken will be flavorful enough without the need for extra spices. However, if you are using cooked chicken (or turkey) that was not well-seasoned, consider adding some spices to it. I like to keep it very simple and add just a teaspoon of ground cumin and/or chili powder.
Variations
- Add bell peppers. Finely diced bell peppers or jalapeño peppers, would be a tasty addition to these chicken quesadillas.
- Add beans. A black bean and chicken quesadilla makes a great combo. Just drain and rinse one can of black beans and add them to the filling.
- Add chipotle peppers. If you love the flavor and heat of smoky chipotle peppers, chop two chipotle peppers in adobo sauce and mix with the chicken.
- Make it vegetarian or vegan. Make delicious plant-based quesadillas by using tofu and vegan cheese. I like to pan-fry the tofu in a little oil to get it little crispy before adding it to the quesadilla.
- Add some heat. If you want too add a bit of heat to your quesadillas, sprinkle the filling with a few pinches of red pepper flakes. Note that if you should hold back on this if you are serving the quesadillas with a spicy dipping sauce.
What is The Best Pan To Use For Making Quesadillas?
A large pan is going to make flipping the quesadillas a lot easier. Even if your tortillas are small, don’t use a small skillet.
I use a cast iron skillet which gets the tortillas super crispy, but a large nonstick skillet would also be great to use.
How To Make Easy Chicken Quesadillas
Here is an overview of the recipe with some visual instructions. The full instructions, ingredients, and measurements will be in the printable recipe card below.
Sauté the spinach: Heat oil in a large skillet over medium heat. Stir in spinach and cook 1 to 2 minutes, or until it begins to wilt. Season with salt and pepper. Transfer to a plate and wipe out the skillet with a paper towel.
Heat the tortilla and cheese: Heat the skillet over medium heat. Lightly brush one side of tortilla with very soft (or melted) butter. Place the tortilla in the hot skillet, buttered-side down, and wait for a few air bubbles to form, this should happen in about 30 seconds. As soon as you see air bubbles, take a handful of grated cheese and sprinkle over the entire top of the tortilla. Make sure to sprinkle the cheese near the edges, but don’t let too much cheese land on the pan or it could burn. Heat until cheese melts, or looks almost completely melted.
Add the rest of the filling: Layer chicken, spinach and red onions over half of the tortilla.
Fold the tortilla: Using a spatula, lift up the cheese-only side of the tortilla and fold it over the side with the filling. The exterior of the tortilla should now look quite golden brown and crispy. If it doesn’t, turn the heat up to medium-high and keep flipping every 15 seconds or so until it gets very crispy and browned. Transfer to cutting board (or warm oven) and repeat with remaining tortillas.
Slice and serve: Cut the quesadillas into wedges and serve warm with toppings or sides of your choice.
Tips
If your chicken (or turkey) is fridge-cold, consider pre-heating it. Once the tortilla is folded up with the filling, it will only cook for another minute or two. This may not be enough time to heat the meat through if it was still cold from the fridge. You may want to preheat it before adding to the tortilla.
Keep the quesadillas warm. If making more than 3 quesadillas, keep the cooked ones in a warm oven while you cook the rest.
Season the filling accordingly. If you add more veggies or beans to these quesadillas, you will need to season the filling with a little more salt and pepper. Particularly if adding beans, which can be a little bland if not seasoned properly. I would also add a teaspoon of cumin and/or chili powder.
Cut your ingredients into small pieces. No matter what ingredients you use, you should cut them into bite-sized pieces so they can be distributed more evenly across the tortilla.
Frequently Asked Questions
Some recipes will have you place two half-moon quesadillas in the pan at the same time. This speeds up the process, but your quesadillas will not end up as crispy. It also makes it a lot harder to flip them. For best results, stick with one doing one quesadilla at a time. If you have a griddle pan, you can definitely make two or three at a time.
These quesadillas have a good amount of protein and the addition of spinach adds a little nutrition. However, they are pretty indulgent, too, due to the cheese and flour tortillas. But these are great for snacks or occasional weeknight meals. Plus, anything you make at home is certainly going to be healthier than store-bought.
It’s certainly best to serve your quesadillas as soon as you make them. That said, if reheated properly, they will be just as delicious.
What To Serve With Quesadillas
These chicken and spinach quesadillas are so juicy and cheesy you will enjoy eating them just as is. But to make it a little extra fun and delicious, I always serve them with a bowl of sour cream and/or hot sauce on the side. Here’s a few more suggestions for sauces and toppings:
- Guacamole: Have you tried my recipe for The Best Guacamole ?
- Salsa: Use your favorite salsa or give this delicious homemade salsa a try.
- Chopped cilantro
- Pico de gallo
- Chopped scallions
- Pickled veggies: A side of Pickled Jalapeños or Pickled Onions, would be a great side or toping for your quesadillas.
How To Store
Quesadillas are best eaten warm, straight out of the pan or oven. That said, if reheated properly, a well-made quesadilla will be delicious even days after you make it. Here’s what to do:
- To store: Any leftover chicken and spinach quesadillas can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat: Avoid reheating quesadillas in the microwave, as they can get soggy and reheat unevenly. For best results, pan-fry in a skillet, flipping a few times until warmed through and crispy. Alternatively, place quesadillas on a sheet pan and reheat in a 400ºF until warmed through and crispy.
More Ideas For Leftover Chicken or Turkey
I hope you love this Easy Chicken Quesadillas recipe as much as we do! If you give this recipe a try, please let us know in the comment box below. Your review and rating is very helpful to me and other readers. Thank you!
Easy Chicken Quesadillas
Ingredients
- 1 tablespoon olive oil
- 5 cups baby spinach
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 8 to 10-inch flour tortillas
- 2 cups shredded cheese I use a mix of sharp cheddar and spicy Pepper Jack
- 2 cups cooked, shredded chicken (see notes below)
- 1/2 small red onion thinly sliced
- sour cream and hot sauce, optional for serving
Instructions
- Heat oil in a large skillet over medium heat. Stir in spinach and cook 1 to 2 minutes, or until it begins to wilt. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and wipe out the skillet with a paper towel.
- Heat the skillet over medium heat. Lightly brush one side of one tortilla with some of the melted butter. Place tortilla in the hot skillet, buttered-side down, and wait for a few air bubbles to form; this should happen in about 30 seconds. As soon as you see air bubbles, sprinkle 1/2 cup grated cheese over the entire top of the tortilla. Continue to heat until cheese melts, or looks almost completely melted.
- Add 1/2 cup of the shredded chicken on one side of the tortilla. Take about 1/4 of the wilted spinach and layer it over the chicken. Place a few slices of red onion over top.
- Using a spatula, lift up the cheese-only side of the tortilla and fold it over the side with the filling. The exterior of the tortilla should now look quite golden brown and crispy. If it doesn't, turn the heat up to medium-high and keep flipping every 15 seconds or so until it gets very crispy and browned. Transfer to cutting board (or warm oven) and repeat with remaining tortillas.
- Cut the quesadillas into wedges and serve warm with sour cream, hot sauce or any other toppings and sides of your choice.
Notes
- Cooked Chicken: If your cooked chicken is low on flavor, mix it with some spices of your choice. I like to add 1 teaspoon ground cumin and 1 teaspoon chili powder.
- To store: Any leftover chicken and spinach quesadillas can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat: Avoid reheating quesadillas in the microwave, as they can get soggy and reheat unevenly. For best results, pan-fry them in a skillet, flipping it a few times until warmed through and crispy. Or, place them on a sheet pan and reheat in a 400ºF until warmed through and crispy.
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