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- Chicken: 2 cups cooked, shredded - Spinach: 2 cups fresh, chopped - Cheese: 1 cup mozzarella and 1 cup cheddar - Tortillas: 4 large flour tortillas - Seasoning: Cumin, smoked paprika, salt, pepper - Onion and garlic: 1 small onion, 2 cloves garlic - Toppings: Sour cream, salsa, fresh cilantro When making Chicken and Spinach Quesadillas, use fresh and quality ingredients. The chicken should be tender and juicy. Shredded chicken works well as it mixes easily with the other ingredients. Fresh spinach adds color and nutrition. The cheese melts beautifully, creating a rich filling. For this recipe, I use both mozzarella and cheddar cheese. This mix gives a creamy texture and a nice flavor. Flour tortillas are my go-to choice. They are soft and hold the filling well. If you want to add more flavor, consider using onion and garlic. They enhance the taste of the chicken and spinach. You can also add toppings like sour cream, salsa, or fresh cilantro for extra zest. You can find the Full Recipe at the end. 1. Sauté onion and garlic: Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté it for 3 to 4 minutes. The onion should become soft and clear. Next, add the minced garlic and cook for about 1 minute until it smells great. 2. Combine chicken and spinach: Now, add the shredded chicken and chopped spinach to the skillet. Stir everything together and cook for another 3 to 4 minutes. The spinach should wilt down nicely in the heat. 3. Season and add cheese: Sprinkle in the ground cumin, smoked paprika, salt, and pepper. Mix well to coat all the ingredients with the spices. Remove the skillet from heat and fold in the mozzarella and cheddar cheese until they melt into a creamy filling. 1. Heat the skillet: In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. 2. Fill and fold tortillas: Place one large flour tortilla in the skillet. Spoon a good amount of the chicken and cheese filling onto half of the tortilla. Fold the other half over to cover the filling. 3. Cook until golden brown: Cook the quesadilla for 2 to 3 minutes until the bottom is golden brown. Carefully flip it with a spatula and cook for another 2 to 3 minutes. The cheese should be melted and the quesadilla hot throughout. 1. Cutting and plating: Once cooked, take the quesadilla out of the skillet and place it on a cutting board. Cut it into wedges. Serve them warm on a colorful plate. 2. Ideal dipping accompaniments: Pair your quesadillas with small bowls of sour cream and salsa. For extra flair, add fresh cilantro as a garnish. For the full recipe, check out the details above! - Ensuring crispy quesadillas: To get crispy quesadillas, heat your skillet well. Use medium-high heat. This helps the tortillas crisp up quickly. Apply a thin layer of olive oil. Too much oil can make them soggy. - Perfect cheese melting techniques: Use a mix of mozzarella and cheddar cheese. These cheeses melt well and add great flavor. You can also cover the skillet for a minute. This traps heat and helps the cheese melt evenly. - Suggested spice adjustments: If you love spice, add more ground cumin or smoked paprika. You can also try cayenne pepper for a kick. Just a pinch will do! - Additional ingredients for added flavor: Consider adding diced bell peppers or corn. These add sweetness and texture. Fresh herbs like cilantro or basil can brighten the dish. Mix them in just before serving for a fresh taste. {{image_4}} You can switch the chicken for turkey or beef. Ground turkey works well. Just cook it until brown. You can also use shredded beef or steak. For a vegetarian option, try black beans or mushrooms. They add great texture and flavor. Mixing different cheeses can enhance your quesadilla. Try pepper jack for a spicy kick. You can also use gouda or feta for a unique twist. If you prefer dairy-free, look for plant-based cheese. Many brands offer tasty options that melt well. You can serve quesadillas in different ways. Try folding them or cutting them into strips. This makes them easy to share. For sauces, salsa is classic, but you can drizzle chipotle mayo or guacamole. Each adds a new layer of flavor to your meal. For the full recipe, check the provided details. To keep your chicken and spinach quesadillas fresh, store them in an airtight container. Place parchment paper between layers if stacking. This helps prevent them from sticking together. Make sure to refrigerate them within two hours of cooking. They will stay good for about 3-4 days. When you’re ready to eat them again, reheat the quesadillas in a skillet. Heat them on medium for about 3-5 minutes on each side. This method keeps them crispy. You can also use a microwave, but this may make them soggy. If using a microwave, heat for 1-2 minutes, checking often. If you want to save some quesadillas for later, you can freeze them. For uncooked quesadillas, stack them with parchment paper between each one. Place them in a freezer bag, and remove as much air as you can. They can stay in the freezer for up to three months. For cooked quesadillas, let them cool completely before freezing. Wrap each one in plastic wrap, and then place them in a freezer bag. To thaw, move them from the freezer to the fridge overnight. You can also microwave them on low power for a quick thaw. Once thawed, reheat in a skillet or oven. Enjoy your chicken and spinach quesadillas as if they were just made! For the full recipe, click here. To make Chicken and Spinach Quesadillas, you start by cooking onion and garlic in a skillet. Then, add shredded chicken and chopped spinach. Cook until the spinach wilts. Season this mix with spices and stir in cheese until it melts. Next, fill large flour tortillas with this mixture. Fold and cook them in a skillet until golden brown on both sides. That's it! You can find the Full Recipe for more details. Yes, you can use frozen spinach! Just remember to thaw and drain it first. This step removes extra water. If you skip it, your quesadillas might become soggy. Measure out 2 cups of thawed spinach. It works just as well as fresh. Frozen spinach saves time and still gives great flavor. You can serve quesadillas with many tasty sides. Here are some ideas: - Sour cream for dipping - Salsa for a fresh kick - Guacamole for creaminess - Fresh salad for crunch - Rice or beans for a hearty meal These sides add flavor and balance to your meal. Enjoy the mix! In this blog post, we explored how to make delicious chicken and spinach quesadillas. We covered key ingredients like chicken, spinach, and cheese. I shared step-by-step instructions for preparing, assembling, and serving your quesadillas. We also discussed tips, storage options, and answered common questions. Cooking can be simple and fun. Try these tips to make your meals better. Enjoy your tasty quesadillas!

Chicken and Spinach Quesadillas

Savor the deliciousness of these Cheesy Chicken & Spinach Quesadillas, the perfect blend of flavors for your next meal! With tender chicken, fresh spinach, and gooey cheese wrapped in crispy tortillas, this recipe is easy to follow and takes just 30 minutes. Impress your family or guests with this tasty dish served with sour cream and salsa. Click to explore this mouthwatering recipe and bring cheesy goodness to your table!
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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

4 large flour tortillas

2 tablespoons olive oil, divided

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground pepper to taste

Sour cream and salsa for serving

Instructions
 

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

    Once the oil shimmers, add the finely chopped onion and sauté, stirring occasionally, for about 3-4 minutes or until the onion becomes soft and translucent.

      Introduce the minced garlic into the skillet, and sauté for an additional 1 minute, allowing the garlic to release its fragrant aroma.

        Add the shredded chicken and chopped spinach to the skillet, stirring to combine. Cook for 3-4 minutes until the spinach has wilted down.

          Season the mixture by sprinkling in the ground cumin, smoked paprika, salt, and pepper. Mix thoroughly to ensure the spices evenly coat the chicken and spinach.

            Remove the skillet from heat, and fold in the mozzarella and cheddar cheese, stirring until the cheeses melt and blend into a creamy filling.

              In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.

                Place one flour tortilla into the skillet, and generously spoon a portion of the chicken and cheese mixture onto one half of the tortilla.

                  Fold the tortilla over to cover the filling and cook for 2-3 minutes on one side, or until the bottom is golden brown.

                    Gently flip the quesadilla using a spatula and cook for an additional 2-3 minutes on the other side, ensuring the cheese is melted and the quesadilla is heated through.

                      Once cooked, remove the quesadilla from the skillet and place it on a cutting board. Cut into wedges. Repeat the process with the remaining tortillas and filling to make additional quesadillas.

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

                          - Presentation Tips: Serve the quesadillas warm on a vibrant platter, alongside small bowls of sour cream and salsa for dipping. For an added touch, garnish with fresh cilantro leaves to enhance the presentation and bring a pop of color.