These Creamy Chicken and Spinach Quesadillas are a quick, wholesome dinner that balances comfort and nutrition.
Tender chicken is seasoned and paired with fresh spinach, creamy Monterey Jack, and a touch of sour cream, delivering a protein-rich, fiber-packed meal in every bite.
Low in carbs when paired with smaller tortillas and high in good fats from cheese and sour cream, this dish satisfies both taste and dietary goals.
Perfect for weeknight dinners, picky eaters, or meal prep, it’s simple, flavorful, and incredibly versatile.
Chicken and Spinach Quesadillas
Equipment
- 1 cutting board
- 1 Rolling pin or meat mallet
- 1 Chef’s Knife
- Skillet or frying pan (1–2)
- 1 Mixing Bowl
Ingredients
Chicken & Seasoning:
- 1 boneless skinless chicken breast (about 3/4 lb)
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon cooking oil
Filling:
- 2 cups fresh spinach roughly chopped
- 4 ounces Monterey Jack cheese shredded
- 1/2 cup sour cream
Assembly:
- 4 8- inch flour tortillas
Instructions
- Flatten the Chicken Breast for Even Cooking: Place the chicken breast on a clean cutting board and cover it with a piece of plastic wrap or parchment paper. Using a rolling pin or meat mallet, gently pound the chicken until it reaches an even thickness. This should only take 15–20 seconds and ensures the chicken cooks quickly and uniformly, avoiding dry or uneven spots. A consistent thickness helps the seasoning stick and makes slicing and chopping easier after cooking.
- Season the Chicken Thoroughly: In a small bowl, mix together 3/4 teaspoon chili powder, 1/4 teaspoon cumin, 1/8 teaspoon garlic powder, and 1/4 teaspoon salt. Sprinkle this spice blend evenly over both sides of the chicken breast, gently pressing it in so it adheres. This seasoning adds a subtle smoky warmth and depth of flavor that complements the creamy cheese and spinach filling.
- Cook the Chicken to Perfect Doneness: Heat 1 tablespoon of cooking oil in a skillet over medium heat. Once the oil is shimmering, carefully place the seasoned chicken breast in the pan. Cook for approximately 5 minutes on the first side, then flip and cook another 5 minutes on the second side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest on a clean cutting board for 5 minutes. Resting allows the juices to redistribute, keeping the meat tender and moist.
- Chop the Chicken Into Bite-Sized Pieces: After the resting period, use a sharp chef’s knife to chop the chicken into small, evenly sized pieces. Small pieces ensure every bite of the quesadilla has a balanced distribution of chicken, spinach, and cheese. Place the chopped chicken into a medium mixing bowl to prepare for combining with the other filling ingredients.
- Prepare the Spinach and Combine Filling: While the chicken is resting or cooking, roughly chop 2 cups of fresh spinach into smaller pieces for easy mixing. Add the chopped spinach, 4 ounces of shredded Monterey Jack cheese, and 1/2 cup sour cream into the same bowl as the chicken. Mix thoroughly until all ingredients are evenly combined, forming a creamy, well-distributed filling. The sour cream adds richness, while the spinach provides a fresh, slightly earthy flavor and boosts fiber content.
- Assemble the Quesadillas: Lay out 4 flour tortillas on a flat surface. Evenly divide the chicken-spinach-cheese filling among the tortillas, spreading it over one half of each tortilla. Fold the other half of the tortilla over the filling to form a half-moon shape, gently pressing down so the filling stays inside. Take care not to overfill, as this can make cooking and flipping difficult.
- Cook the Quesadillas to Crispy Perfection: Preheat a clean skillet over medium heat. If you prefer a lightly crisped texture, you can lightly coat the skillet with cooking spray or a small amount of oil, though dry cooking works well too. Place one or two quesadillas in the skillet (depending on pan size) and cook for 3–5 minutes per side, or until the tortillas are golden brown and crisp, and the cheese inside has melted fully. Use a spatula to carefully flip the quesadillas to avoid spilling the filling.
- Slice and Serve Immediately: Remove the cooked quesadillas from the skillet and transfer them to a serving plate. Using a sharp knife or pizza cutter, slice each quesadilla in half or into wedges. Serve hot with optional sides like salsa, guacamole, or a dollop of extra sour cream. The combination of warm, gooey cheese, tender chicken, and fresh spinach creates a satisfying meal that is both comforting and nutritious.
- Optional Tips for Customization and Perfection1.For extra flavor, sprinkle a pinch of smoked paprika or crushed red pepper into the filling.2 .To make it lighter, substitute half of the sour cream with Greek yogurt.2.Leftover quesadillas can be reheated in a skillet over low heat to restore crispiness.4 Experiment with different cheeses such as cheddar, pepper jack, or a blend for a unique flavor profile.
Notes
- Pounding the chicken ensures even cooking and prevents dryness.
- Fresh spinach can be substituted with baby kale or arugula for a different flavor profile.
- Use pre-shredded cheese for convenience, but freshly shredded Monterey Jack melts more evenly.
- Cook quesadillas over medium heat to avoid burning the tortillas while allowing the cheese to melt thoroughly.
- Flour tortillas are traditional, but whole wheat or low-carb tortillas work well for a healthier twist.
- Optional: add a pinch of smoked paprika or red pepper flakes for subtle heat.
- Leftovers can be reheated in a skillet for a crisp exterior rather than microwaving.
Chef’s Secrets For Creamy Filling
The key to a perfectly creamy and flavorful quesadilla filling is layering textures and controlling moisture.
Allow the chicken to rest after cooking—this ensures it stays juicy when mixed with sour cream.
Roughly chopping spinach helps it blend seamlessly into the filling without releasing excess water.
Mixing the cheese and sour cream before folding into the tortilla ensures each bite is rich and evenly coated.
Avoid overfilling the tortillas, as this can cause the filling to spill and prevent proper crisping.
Serving Suggestions For Best Flavor
Serve these quesadillas hot with a variety of sides to elevate the meal.
Fresh salsa, guacamole, or pico de gallo add brightness and balance the creamy interior.
A simple side salad or roasted vegetables pairs beautifully for a complete dinner.
For a heartier option, consider topping with a squeeze of lime or a sprinkle of fresh cilantro.
These quesadillas also work well for family-style meals—cut into wedges and served buffet-style for easy sharing.
Storage Tips For Maximum Freshness
Store leftover quesadillas in an airtight container in the refrigerator for up to two days.
To reheat, warm them gently in a skillet over medium-low heat to restore the crispiness of the tortillas.
Avoid microwaving at high power, as this can make them soggy.
If freezing, assemble the quesadillas but do not cook them; wrap tightly in foil and freeze for up to a month.
Cook from frozen, adding a few extra minutes to ensure the filling heats evenly.
Frequently Asked Questions About Recipe
1. Can I make this recipe dairy-free?
Yes! Substitute the sour cream with a dairy-free yogurt or cashew cream, and use a vegan cheese alternative. The texture will remain creamy and flavorful, with slightly different flavor notes from the original.
2. What can I use instead of spinach?
Baby kale, arugula, or Swiss chard can all replace spinach. Each provides a slightly different flavor and texture but maintains the nutritional boost of leafy greens.
3. How do I prevent quesadillas from becoming soggy?
Cook over medium heat and avoid excessive moisture in the filling. Pat the spinach dry before mixing, and ensure the chicken has cooled slightly after cooking. This prevents water from seeping into the tortilla.
4. Can I prepare these in advance for meal prep?
Yes! You can pre-cook and chop the chicken, and mix the filling ahead of time. Assemble the quesadillas just before cooking to maintain crispiness. They can also be frozen uncooked for later use.
5. What tortilla options work best?
Traditional flour tortillas work best for a soft yet crispy texture. Whole wheat, low-carb, or gluten-free tortillas are good alternatives, though cooking times may vary slightly to achieve perfect browning.
