Chicken Spinach Quesadillas
Hähnchen-Spinat-Quesadillas
AI photo
Family recipe
Kid-friendly, freezer-friendly and easy to scale up for the whole family.
Crispy whole-wheat quesadillas stuffed with seasoned chicken, wilted spinach and melted cheese — family dinner in under 20 minutes.
Quesadillas are the fastest family dinner you can make in a pan. Chicken, spinach and cheese between two tortillas — fried crispy, done. Kids love them, adults too.
They work as a weeknight dinner, a lunchbox filler (good cold too) and as party food. Once you get the hang of it, you make them on autopilot — and swap fillings endlessly.
Ingredients
- 400 g chicken breast, cut into strips
- 150 g fresh baby spinach
- 4 wholemeal tortillas (25 cm)
- 120 g grated cheese (e.g. Gouda or Emmental)
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- Salt, pepper, a little oil
- Sour cream or yogurt to serve
Shop key ingredients:
Method
- Season chicken with paprika, cumin, garlic powder, salt and pepper.
- Fry in a pan with a little oil over medium-high heat for 5–6 minutes until cooked through. Remove.
- Wilt spinach in the same pan for 1–2 minutes, season lightly.
- Lay a tortilla flat in the pan. Fill one half with cheese, chicken and spinach.
- Fold the other half of the tortilla over. Cook over medium heat 2–3 minutes per side until golden.
- Cut into triangles and serve with yogurt or sour cream.
Kitchen note: Don't overfill — it makes folding tricky and the cheese oozes out.