Y’all know how I love a good quesadilla, right? My unofficial motto is, “everything is better in a tortilla with cheese.” I have several awesome quesadilla recipes on the website already, but I wanted to make one that was seriously simple and easy enough for quick weeknight meals. These Creamy Chicken and Spinach Quesadillas hit the spot with a super short ingredient list and a seriously delicious and creamy flavor. 

P.S. I have a vegetarian version of this recipe, which is even easier, that I will be posting tomorrow. Stay tuned!

Creamy Chicken and Spinach Quesadillas

How to Serve Creamy Chicken and Spinach Quesadillas

Because the filling in these quesadillas is so rich and creamy, I highly suggest serving this with salsa, instead of sour cream and guacamole, like you’d normally see in a restaurant. The acid in salsa is absolutely perfect for balancing and brightening up the creamy quesadillas. In the photo above I served it with a Chipotle Pepper Salsa (the red one) and a Tomatillo Poblano Salsa (the green one). Both are from Kroger’s Private Selection label. 

Portion Sizes

Quesadillas are a little unique because you can either eat them as a side dish, or a meal on their own. I’m sure the preferred serving size will vary quite a bit from person to person (I ate one, my boyfriend at three), so I’m just pricing them out per quesadilla. You can decide your own serving size. ;)

Step by Step Photos

Cover a boneless, skinless chicken breast (about 3/4 lb.) with a piece of plastic wrap and pound it to an even thickness using a rolling pin or mallet. This helps the chicken cook quickly and evenly in the skillet, preventing it from drying out before the thick end cooks through.

In a small bowl, combine 3/4 tsp chili powder, 1/4 tsp cumin, 1/8 tsp garlic powder, and 1/4 tsp salt. Sprinkle the seasoning mixture over both sides of the chicken breast.

Heat 1 Tbsp cooking oil in a skillet over medium heat. Once hot, add the seasoned chicken and cook on both sides until cooked through (about 5 minutes each side). I highly suggest getting a simple instant read meat thermometer (affiliate link) to take the guess work out of this. Make sure the internal temperature reaches 165ºF.

Transfer the cooked chicken to a clean cutting board, let it rest for five minutes, then chop it into small pieces. Small is critical here. Once you think that it’s in small pieces, chop it up a little more. ;)

While the chicken is cooking, roughly chop about 2 cups of fresh spinach.

Add the chopped chicken, spinach, 4oz. shredded Monterey Jack (1/2 of an 8 oz. block), and 1/2 cup sour cream to a bowl. Stir until everything is evenly combined.

Divide the filling mixture between four 8″ flour tortillas (I spread it over half) and then fold them closed.

Cook the quesadillas one or two at a time in a skillet over medium heat. Cook until the the tortillas are brown and crispy and the filling is hot and melted (3-5 minutes each side). I prefer to not use oil in the skillet (it doesn’t stick), but you can if you prefer a more fried texture to the tortillas.

After cooking in the skillet, transfer them to a cutting board and slice in half, then serve.

I definitely like to serve these Creamy Chicken and Spinach Quesadillas with salsa to balance the creamy filling. It’s absolute perfection. 👌

 

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