Easy Chicken Quesadillas
sandravalvassori.com
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 delicious weeknight meal.
Servings: 4
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.