There’s something about the sizzle of a quesadilla on a hot pan that just speaks to the soul, isn’t there? These Creamy Chicken and Spinach Quesadillas are like a warm hug on a hectic weekday—quick, satisfying, and surprisingly elegant in their simplicity.
Perfect for when you want comfort without the fuss, though, speaking of fuss, remember that one time when. .
. ah, never mind, let’s get cooking!
Steps
- Cover a boneless, skinless chicken breast with plastic wrap and pound it to an even thickness using a rolling pin or mallet to ensure even cooking.
- Mix chili powder, cumin, garlic powder, and salt in a small bowl, then evenly coat the chicken breast with this spice blend.
- Heat cooking oil in a skillet over medium heat, add the seasoned chicken, and cook for about 5 minutes on each side until fully cooked, ensuring the internal temperature reaches 165ºF.
- Once cooked, let the chicken rest on a cutting board for 5 minutes, then chop it into small pieces.
- While the chicken is cooking, chop fresh spinach into smaller pieces.
- In a bowl, combine the chopped chicken, spinach, shredded Monterey Jack cheese, and sour cream, stirring until well mixed.
- Distribute the filling evenly between four flour tortillas, folding them closed once filled.
- Cook the quesadillas in a skillet over medium heat, ensuring each side becomes golden brown and crispy, and the filling melts, taking about 3-5 minutes per side.
- Remove the quesadillas from the skillet, slice them in half, and serve with salsa to enhance the creamy filling.
Ingredients
- 1 boneless, skinless chicken breast (approximately 3/4 lb.)
- 3/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/8 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon cooking oil
- 2 cups fresh spinach
- 4 ounces Monterey Jack cheese, shredded
- 1/2 cup sour cream
- 4 8-inch flour tortillas
FAQ
- Can I make a vegetarian version of this recipe?
- Absolutely! For a vegetarian twist, check out the recipe for Creamy White Bean and Spinach Quesadillas. It’s a great alternative with a similar creamy texture.
- What’s the best way to serve these quesadillas?
- Due to the rich and creamy filling, it’s recommended to serve these quesadillas with salsa. The acidity in the salsa perfectly balances the creaminess, enhancing the overall flavor.
- How many servings does this recipe yield?
- The serving size can vary depending on whether you’re enjoying these quesadillas as a main meal or a side dish. The recipe provides ingredients for four quesadillas, allowing you to tailor your serving size to your appetite.
- Do I need to use oil when cooking the quesadillas?
- It’s a matter of preference. You can cook the quesadillas in a dry skillet for a classic texture, or add a little oil if you prefer a more fried, crispy texture.
- What should I do if I want to ensure the chicken is cooked properly?
- To make sure the chicken is cooked through, use an instant-read meat thermometer. The internal temperature should reach 165ºF for safe consumption.
Tips
- Evenly Cook the Chicken: To ensure the chicken cooks evenly without drying out, pound the chicken breast to an even thickness before cooking. This helps it cook quickly and uniformly.
- Balance Creaminess with Salsa: Serve the quesadillas with salsa instead of sour cream or guacamole. The acidity in salsa complements the rich, creamy filling and enhances the overall flavor.
- Chop Ingredients Finely: When preparing the filling, chop the cooked chicken and spinach into small pieces to ensure an even distribution and a cohesive texture in every bite.
- Skillet Cooking Tips: For a crispy texture, cook the quesadillas in a dry skillet over medium heat. However, if you prefer a more fried texture, a small amount of oil can be added to the skillet.
Equipment
- Rolling Pin or Meat Mallet – for pounding the chicken to even thickness.
- Instant Read Meat Thermometer – to ensure the chicken is cooked to the proper internal temperature.
- Color-Coded Cutting Boards – for separating raw meat and vegetables.
- Chef’s Knife – for chopping chicken and spinach effectively.
