Chicken Spinach Quesadillas
Indulge in the ultimate Tex-Mex comfort food with these easy and flavorful Chicken Spinach Quesadillas! Juicy, perfectly seasoned chicken breast pairs with garlicky sautéed spinach and a gooey Mexican cheese blend, all tucked inside crispy, golden-brown flour tortillas. This quick 35-minute recipe is a delicious way to pack protein and greens into a family-friendly favorite, perfect for lunch, dinner, or a satisfying snack. Serve these quesadilla wedges with tangy sour cream and zesty salsa for the perfect finishing touch. Whether you're feeding a crowd or treating yourself, these quesadillas strike the perfect balance of savory, cheesy, and wholesome goodness.
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 4 cups Fresh spinach
- 2 cloves Garlic (minced)
- 4 pieces Large flour tortillas
- 2 cups Shredded Mexican blend cheese
- 1 tablespoon Butter (optional, for cooking)
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
Instructions
Start by preparing the chicken. Season the chicken breasts on both sides with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet, let it rest for 5 minutes, then shred the chicken using two forks.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Add the spinach to the skillet and sauté for 2-3 minutes until wilted. Season with the remaining 1/2 teaspoon of salt. Remove from the heat and set aside.
Place one tortilla on a clean surface. Sprinkle 1/4 cup of shredded cheese over one half of the tortilla, leaving a border around the edges.
Add a layer of shredded chicken and a layer of sautéed spinach on top of the cheese. Sprinkle another 1/4 cup of shredded cheese over the spinach.
Fold the tortilla in half to cover the filling and press slightly. Repeat with the remaining tortillas and filling.
Heat 1/2 tablespoon of butter in a large skillet over medium heat. Place a quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more butter if needed.
Cut the quesadillas into wedges and serve warm with sour cream and salsa on the side.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.5 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 553 mg | 43% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
