Savory Chicken and Spinach Quesadillas

Discover the deliciousness of savory chicken and spinach quesadillas, a perfect blend of flavor and nutrition. This easy recipe combines shredded chicken, fresh spinach, and melty cheese, all wrapped in a warm tortilla. Ideal for busy weeknights or gatherings, these quesadillas are not only quick to make but also a healthy choice packed with protein and vitamins. Explore creative serving ideas and variations to customize your meal, ensuring a delightful experience every time.

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Ingredients

2 cups cooked chicken, shredded

2 cups fresh spinach, chopped

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon taco seasoning

1 tablespoon olive oil

4 large flour tortillas

Salt and pepper, to taste

Salsa, for serving

Sour cream, for serving

Instructions

Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Once hot, add the finely diced onion. Sauté for approximately 3-4 minutes until the onion becomes translucent and soft. Next, add the minced garlic and continue cooking for an additional minute, or until it becomes aromatic.

Incorporate Spinach: Add the chopped spinach to the skillet, stirring well to combine with the sautéed onions and garlic. Cook the mixture for about 2-3 minutes, just until the spinach wilts down. Season to taste with salt, pepper, and taco seasoning. Once done, remove the skillet from the heat and let the mixture cool slightly.

Combine the Filling: In a large mixing bowl, combine the shredded chicken with the cooled spinach and onion mixture. Stir in the shredded mozzarella and cheddar cheeses, mixing thoroughly until everything is well incorporated.

Assemble the Quesadillas: Preheat a non-stick skillet or griddle over medium heat. Place one flour tortilla in the skillet. On one half of the tortilla, spread a generous portion of the chicken and spinach filling. Fold the other half of the tortilla over the filling to create a half-moon shape.

Cook Quesadillas: Allow the quesadilla to cook undisturbed for about 3-4 minutes or until the bottom side is golden brown and crispy. Carefully flip the quesadilla over using a spatula and cook the other side for an additional 2-3 minutes until it matches the golden crispiness of the first side. Repeat this process with the remaining tortillas and filling.

Slice and Serve: Once cooked, transfer the quesadillas to a cutting board and let them cool for a minute. Slice each quesadilla into wedges and serve warm, accompanied by salsa and a dollop of sour cream.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Presentation Tips: Arrange the quesadilla wedges on a platter, garnishing with fresh cilantro leaves for an added touch of color. Serve with small bowls of salsa and sour cream for dipping.