30-Minute Creamy Chicken Quesadillas
A simple, creamy, and cheesy quesadilla loaded with tender chicken and fresh spinach. Perfect for quick weeknight meals, packed with protein and fiber, and ready in just 35 minutes.
Equipment
- 1 Color Cutting Board
- 1 Rolling Pin
- 1 Chef’s knife
- 1 Enamelware Dinner Plate
- 1 Skillet (medium-sized)
Ingredients
- 1 boneless skinless chicken breast (about ¾ lb)
- ¾ tsp chili powder
- ¼ tsp ground cumin
- ⅛ tsp garlic powder
- ¼ tsp salt
- 1 Tbsp cooking oil
- 2 cups fresh spinach roughly chopped
- 4 oz Monterey Jack cheese shredded
- ½ cup sour cream
- 4 8- inch flour tortillas
Instructions
- Prepare the Chicken for Cooking: Start by placing the boneless, skinless chicken breast on a clean cutting board. Cover it with a sheet of plastic wrap to prevent splattering and make pounding easier. Using a rolling pin or meat mallet, gently pound the chicken evenly until it reaches a uniform thickness. This should take only 15–20 seconds and ensures the chicken cooks evenly without drying out.
- Season the Chicken: In a small bowl, combine the chili powder, ground cumin, garlic powder, and salt. Sprinkle this spice mixture evenly over both sides of the chicken breast, pressing lightly so the flavors adhere. This step gives your quesadilla filling a warm, savory flavor that complements the creamy cheese and spinach.
- Heat the Skillet: Place a medium-sized skillet over medium heat and add 1 tablespoon of cooking oil. Allow the oil to heat until it shimmers but does not smoke.Properly preheating the skillet ensures the chicken cooks quickly and develops a nice golden crust.
- Cook the Chicken: Carefully place the seasoned chicken breast into the hot skillet. Let it cook undisturbed for about 5 minutes on the first side. Flip the chicken using tongs and cook the other side for an additional 5 minutes, or until the internal temperature reaches 165ºF (74ºC). Cooking times may vary slightly depending on thickness.
- Rest and Chop the Chicken: Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes. Resting helps retain the juices, keeping the chicken tender. Once cooled slightly, chop the chicken into very small, bite-sized pieces.
- Prepare the Spinach: While the chicken cooks, rinse the fresh spinach and roughly chop it into smaller pieces. This will make it easier to incorporate evenly into the quesadilla filling and ensures a consistent texture in every bite.
- Mix the Filling: In a medium-sized mixing bowl, combine the chopped chicken, chopped spinach, shredded Monterey Jack cheese, and sour cream.Stir thoroughly until the ingredients are evenly distributed and creamy. This mixture forms the flavorful, melty filling for your quesadillas.
- Assemble the Quesadillas: Lay one 8-inch flour tortilla flat on a clean surface. Spoon approximately one-quarter of the chicken and spinach mixture onto one half of the tortilla. Spread it evenly, leaving a small edge around the sides. Fold the other half of the tortilla over the filling to create a half-moon shape. Repeat with the remaining tortillas and filling.
- Cook the Quesadillas: Return the skillet to medium heat. If desired, lightly grease the skillet with a small amount of oil for a slightly crispier texture. Place one or two folded quesadillas in the skillet, depending on size. Cook for 3–5 minutes on the first side, or until the tortilla is golden brown and crispy. Carefully flip and cook the other side for an additional 3–5 minutes, allowing the cheese to melt fully and the filling to heat through.
- Slice and Serve: Remove the cooked quesadillas from the skillet and place them on a plate. Use a sharp knife or pizza cutter to slice each quesadilla in half. Serve immediately while warm, optionally garnished with salsa, guacamole, or extra sour cream. Enjoy your creamy, cheesy, protein-packed quesadillas!
Notes
- Pounding the chicken breast to an even thickness ensures fast, even cooking and prevents dryness.
- Use freshly chopped spinach for a vibrant texture and flavor; baby spinach works well, too.
- Monterey Jack cheese melts beautifully, but you can substitute cheddar or a mild Mexican blend for a different flavor profile.
- For crispier quesadillas, lightly brush the skillet with oil before cooking each side.
- This recipe can easily be doubled for meal prep or family dinners.
- Always let the cooked chicken rest for a few minutes to retain its juices before chopping.
