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- 2 cups cooked chicken, shredded - 2 cups fresh spinach, chopped - 1 cup shredded mozzarella cheese - 1 cup shredded cheddar cheese - 4 large flour tortillas - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and pepper to taste To make easy chicken and spinach quesadillas, gather these ingredients. Cooked chicken is key. You can use leftover chicken or rotisserie chicken. Fresh spinach adds color and nutrients. Mozzarella and cheddar bring gooey goodness. Tortillas hold everything together. For added flavor, use onion and garlic. They give a nice aroma and taste. Ground cumin and paprika add warmth. Adjust salt and pepper to your liking. - Sour cream - Salsa Serve your quesadillas with sour cream and salsa. They add a nice coolness and zest. You can also try guacamole or hot sauce. Get creative with your dips! For the full recipe, check out the Cheesy Spinach & Chicken Quesadillas section. 1. Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add the finely chopped onion and minced garlic. Sauté them until the onion turns soft and clear, about 3-4 minutes. 3. Next, add in the shredded chicken and chopped spinach. Sprinkle in the ground cumin, paprika, salt, and pepper. 4. Cook this mixture for about 5 minutes. Stir it often until the spinach wilts and everything is warm. 5. Remove the skillet from the heat. Stir in half of the mozzarella and cheddar cheese. Mix well until the cheese begins to melt. 1. Heat the remaining tablespoon of olive oil in a clean skillet or griddle over medium heat. 2. Place one tortilla in the heated skillet. On one half of the tortilla, add a scoop of the chicken and spinach mix. 3. Top that with some of the remaining mozzarella and cheddar cheese. 4. Fold the tortilla over to cover the filling. Press it down gently. 5. Cook for about 3-4 minutes on each side. You want the tortilla to turn golden and crispy, and the cheese to melt. 6. Repeat this process for all tortillas until they are filled and cooked. 1. Slice each quesadilla into wedges for easy serving. 2. Serve hot alongside sour cream and salsa for dipping. 3. Enjoy the mix of flavors and textures in every bite! For the complete recipe, check out the Full Recipe section. To get that perfect crispy quesadilla, you need to pay close attention to oil temperature. Heat your skillet over medium heat. Add oil, and let it get hot but not smoking. If it shimmers, it’s ready. This helps the tortilla crisp up nicely. When it’s time to flip, use a spatula carefully. Slide it under the quesadilla and lift it quickly. If you hesitate, the filling can spill. You want that golden brown color on both sides. You can easily change the flavors to suit your taste. Try adding bell peppers or mushrooms for more texture. They add great color and taste. If you want some heat, consider adding jalapeños or a dash of hot sauce. Adjust the spice level to your liking for a personal touch. To save time, prepare the filling in advance. You can cook the chicken and mix in the spinach and spices a day before. Store it in the fridge so it’s ready to go when you want to cook. Using pre-cooked chicken is another great time-saver. You can shred it and mix with the other ingredients. This makes the whole process faster, giving you more time to enjoy your meal. For the full recipe, check out the Cheesy Spinach & Chicken Quesadillas section above. {{image_2}} You can easily make these quesadillas vegetarian. Simply swap the chicken with beans. Black beans or pinto beans work well. They add a nice texture and protein. For cheese, use a vegetarian option. Look for cheese without animal rennet. This keeps your dish meat-free but still tasty. Cheese is key in quesadillas. For a spicy kick, try pepper jack cheese. It melts well and adds heat. You can also mix different cheeses for more flavor. Combine mozzarella and cheddar for a creamy, rich taste. Experiment with your favorite cheeses to find the best blend. You can change the flavor profile of your quesadillas. For a Southwest twist, add corn and jalapeños. This brings a fun, zesty taste. Or go for an Italian theme. Use mozzarella, basil, and sun-dried tomatoes. Both options create exciting new dishes with familiar ingredients. Check out the Full Recipe for more ideas! To keep your chicken and spinach quesadillas fresh, store them in a sealed container. Place parchment paper between layers to prevent sticking. They stay best in the fridge for up to three days. For longer storage, freeze them. Wrap each quesadilla in plastic wrap and then in foil. This keeps them safe from freezer burn. When reheating, you have two main options: the oven or the microwave. The oven keeps quesadillas crispy. Preheat it to 350°F (175°C) and bake for about 10 minutes. The microwave is faster but can make them soggy. If you use the microwave, place a paper towel under the quesadilla to absorb moisture and heat for 30-60 seconds. Refrigerated quesadillas last about three days. After that, check for signs of spoilage. Look for an off smell, discoloration, or a slimy texture. If you see any of these, toss them out. It’s better to stay safe than sorry. Yes, you can! Prepare the filling in advance. Store it in an airtight container in the fridge. This filling will stay fresh for up to three days. When ready to eat, just fill your tortillas and cook them. You can also freeze the filling for up to a month. Just thaw it overnight in the fridge before cooking. Quesadillas pair well with many sides. Here are some popular options: - Mexican rice - Refried beans - Guacamole - Fresh salsa - Corn salad These sides add color and flavor to your meal. They also make it more filling and fun! To make gluten-free quesadillas, use gluten-free tortillas. Many brands now offer good options. You can find them in most grocery stores. - Look for tortillas made with corn or almond flour. - Check the label for gluten-free status. For a successful gluten-free version, be careful with the cooking surface. Make sure it is clean to avoid cross-contamination. Enjoy the same great taste without the gluten! This blog post guides you through making tasty chicken and spinach quesadillas. We covered the main ingredients, easy steps, and tips for a crispy finish. Don’t forget the fun variations and storage tips for leftovers. Quesadillas are simple and quick, perfect for busy days. Try new flavors, enjoy with dips, and customize them to your taste. You’ll impress friends and family with this delicious dish. Now, grab your ingredients and start cooking!

Easy Chicken and Spinach Quesadillas

Indulge in these cheesy spinach and chicken quesadillas that are bursting with flavor and perfect for any meal! With tender chicken, fresh spinach, and gooey cheese all wrapped in a crispy tortilla, this simple recipe will quickly become a family favorite. In just 25 minutes, you can create delicious quesadillas to share or enjoy solo.
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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 chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

4 large flour tortillas

2 tablespoons olive oil

Sour cream and salsa for serving

Instructions
 

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

    Add in the shredded chicken, chopped spinach, ground cumin, paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the spinach has wilted and the mixture is heated through.

      Remove the skillet from the heat and stir in half of the mozzarella and cheddar cheese, mixing well until the cheese begins to melt.

        Heat the remaining tablespoon of olive oil in a clean skillet or griddle over medium heat.

          Place one tortilla in the skillet. On one half of the tortilla, add a generous scoop of the chicken and spinach mixture, then top with a sprinkle of the remaining mozzarella and cheddar cheese.

            Fold the tortilla over to cover the filling and press gently. Cook for about 3-4 minutes on each side until the tortilla is golden and crispy, and the cheese is melted.

              Repeat until all tortillas are filled and cooked.

                Slice each quesadilla into wedges and serve hot, accompanied by sour cream and salsa.

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings