Grilled Chicken and Spinach Quesadillas
Craving a quick and flavorful meal? These Grilled Chicken and Spinach Quesadillas are a delicious blend of smoky grilled chicken, creamy melted cheddar and mozzarella, and vibrant baby spinach, all tucked between golden, buttery tortillas. The bold seasoning of cumin, smoked paprika, and garlic powder infuses the chicken with irresistible flavor, while the fresh spinach adds a healthy twist. Perfectly pan-seared to crispy perfection, these quesadillas are easy to make and ready in just 35 minutes. Pair them with tangy sour cream and zesty salsa for the ultimate Tex-Mex experience. Whether it’s a weeknight dinner or a party snack, this recipe is sure to please!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cups baby spinach
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded mozzarella cheese
- 4 pieces flour tortillas (10-inch)
- 2 tablespoons unsalted butter
- 0.5 cups sour cream
- 0.5 cups salsa
Instructions
1. Preheat a grill or grill pan over medium-high heat.
2. In a small bowl, mix together the ground cumin, smoked paprika, garlic powder, salt, and black pepper.
3. Rub both sides of the chicken breasts with the olive oil, then sprinkle the spice mixture evenly over the chicken.
4. Grill the chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing thinly.
5. Heat a large skillet over medium heat. Lightly butter one side of each tortilla.
6. Place one tortilla, buttered side down, in the skillet. Sprinkle 1/4 cup of shredded cheddar and 1/4 cup of shredded mozzarella evenly over the tortilla.
7. Add a layer of sliced grilled chicken and a handful of fresh spinach over the cheese. Sprinkle another 1/4 cup of cheddar and 1/4 cup of mozzarella over the spinach.
8. Top with another tortilla, buttered side up. Cook for 2-3 minutes until the bottom tortilla is golden brown, then carefully flip and cook the other side for another 2-3 minutes until golden and the cheese is fully melted.
9. Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and ingredients.
10. Slice each quesadilla into wedges and serve with sour cream and salsa on the side.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.3 g | 256% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 7655 mg | 333% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 16.9 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 3016 mg | 232% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1720 mg | 37% | |
*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.
