Description
Transform shredded chicken, creamy cheese, and wilted spinach into crispy, flavorful quesadillas in under 20 minutes. A quick weeknight dinner that’s easy, budget-friendly, and loved by all.
Ingredients
2 boneless, skinless chicken breasts (or 2 cups shredded cooked chicken)
1 small bunch fresh spinach
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tablespoon olive oil or melted butter
6 flour tortillas (8–10 inch)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Instructions
Cook chicken breasts in a skillet until tender; shred with forks.
Trim spinach stems; cook spinach in a large skillet for 1–2 minutes until wilted.
In a bowl, mix cheeses with garlic powder, Italian seasoning, salt, and pepper.
Warm tortillas in a dry skillet.
Spread half of the cheese mixture over each tortilla.
Top half with cooked spinach and shredded chicken.
Fold tortillas in half. Cook in a hot skillet (add oil if needed) until golden brown and crispy (1–2 minutes per side).
Slice into wedges and serve warm.
Notes
Use pre-shredded rotisserie chicken for speed.
Substitute cheddar/mozzarella with your favorite melting cheeses.
For extra flavor, drizzle with lime or avocado after serving.
- Prep Time: 10
- Cook Time: 10
- Category: chicken
- Method: Stovetop Cooking
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg