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Chicken and Spinach Quesadillas

Jessica T. Brown
Tender chicken combined with fresh spinach, creamy cheese, and sour cream, all folded into crispy tortillas.
Quick, protein-packed, and perfect for busy weeknights or family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 10 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 Perfection
    1.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.