Chicken Spinach Quesadillas are a quick Mexican-inspired dish made with cooked chicken, sautéed spinach, cheese, and warm spices layered between tortillas and cooked until crispy and melted.
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This Chicken Spinach Quesadillas recipe uses simple pantry spices and comes together in about 30 minutes.
It is an easy quesadilla option for quick weeknight dinners, or using leftover chicken with minimal prep and cleanup.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Chicken: Perfect for using leftover rotisserie, poached, or roasted chicken.
- Mushrooms: Add moisture, umami, and volume to the filling.
- Onion: Builds savory flavor and balances the mushrooms.
- Garlic: Adds aromatic depth to the filling.
- Spinach: Adds color and a light, fresh bite once wilted.
- Cumin, paprika, oregano: Season the chicken with warm, savory spices.
- Flour tortillas: Hold the filling and crisp as they cook.
- Shredded cheese: Melts to bind the filling and create a cohesive quesadilla.
- Salt and pepper: Balance and sharpen flavors.
- Oil and cooking spray: Prevent sticking and help achieve even browning.
How to Make Chicken Spinach Quesadillas
Note: Full instructions are provided in the recipe card below.
- Heat the oil in a large skillet over medium heat. Add the onion and mushrooms, and cook, stirring occasionally, until the mushrooms' water evaporates and they begin to brown, 5 to 7 minutes. Stir in the garlic and cook briefly until fragrant, about 1 minute.
- Add the chicken along with the cumin, paprika, and oregano, and stir until the seasonings evenly coat the mixture. Add the spinach, season with salt and pepper, and cook just until the spinach wilts, about 2 minutes. Remove from heat.
- Place one tortilla on a clean work surface and sprinkle with ¼ cup of shredded cheese. Spread half of the chicken and vegetable mixture evenly over the cheese, then add another ¼ cup of cheese on top. Cover with a second tortilla.
- Heat a large nonstick skillet lightly coated with cooking spray over medium heat. Transfer the quesadilla to the skillet and cook for about 3 minutes, until the bottom is golden. Carefully flip with a spatula and cook for another 3 minutes, until the second side is browned and the cheese has melted. Repeat with the remaining quesadilla.
- Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.
Hint: Cook the mushrooms until all liquid evaporates before adding the chicken to prevent soggy quesadillas.
Storage, Make Ahead, & Freezing
Storage: Store cooked quesadillas in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Prepare the filling up to 24 hours in advance and assemble just before cooking.
Freezing: Not recommended.
Camila's Tips & Variations
- Quesadillas turn soggy: Cook mushrooms until fully browned and dry.
- Too spicy: Reduce the chili powder or omit it entirely.
- Filling falls out: Add extra cheese to help bind the layers.
- Not browned enough: Increase the heat slightly and use a dry skillet.
- Vegetables overcook: Add spinach last and cook just until wilted.
Frequently Asked Questions
Can I make this without mushrooms?
Yes. You can leave out the mushrooms or swap them with bell peppers or zucchini to keep a similar texture.
Why are my quesadillas greasy?
Too much oil or low heat causes oil absorption. Use medium heat and minimal oil.
Can I use rotisserie chicken?
Yes. Shred it finely so it heats evenly and stays inside the tortilla.
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Recipe
Chicken Spinach Quesadillas
Ingredients
- 1 tablespoon olive oil
- 1 large onion , chopped
- 8 ounces white button mushrooms
- 3 cloves garlic , minced
- 2 cups baby spinach leaves , sliced into ribbons
- 2 cups cooked chicken , chopped or shredded
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 4 (10-inch) flour tortillas
- 1 cup shredded Mexican cheese mix or Monterey Jack
- ½ cup salsa
- ¼ cup sour cream
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and mushrooms, and cook, stirring occasionally, until the mushrooms' water evaporates and they begin to brown, 5 to 7 minutes.
- Stir in the garlic and cook briefly until fragrant, about 1 minute.
- Add the chicken along with the cumin, paprika, and oregano, and stir until the seasonings evenly coat the mixture.
- Add the spinach, season with salt and pepper, and cook just until the spinach wilts, about 2 minutes. Remove from heat.
- Place one tortilla on a clean work surface and sprinkle with ¼ cup of shredded cheese.
- Spread half of the chicken and vegetable mixture evenly over the cheese, then add another ¼ cup of cheese on top. Cover with a second tortilla.
- Heat a large nonstick skillet lightly coated with cooking spray over medium heat. Transfer the quesadilla to the skillet and cook for about 3 minutes, until the bottom is golden.
- Carefully flip with a spatula and cook for another 3 minutes, until the second side is browned and the cheese has melted. Repeat with the remaining quesadilla.
- Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.
Notes
Make Ahead: Prepare the filling up to 24 hours in advance and assemble just before cooking.
Freezing: Not recommended.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.