Mushroom and Chicken Quesadillas with Spinach (2024)

This chicken and vegetable quesadilla is satisfying, substantial, and ready for adaptation!

These quesadillas have so much great stuff inside; every bite is awesome. These are substantial enough to be a real meal on their own, and though the veggies are built right in, you could pair it with a salad and feel like it’s a real dinner. Perfect for busy weeknights, perfect for stretching some leftover chicken into another meal. (Remember when Gloria [Rosie Perez] had to list 5 foods that begin with the letter ‘Q’ on Jeopardy in the movie White Men Can’t Jump? I don’t think any of them were quesadillas…)

If you’re looking for a vegetarian version of these, try making Cheesy Mushroom Quesadillas. Or, for a cheesy twist, make these Mushroom and Goat Cheese Quesadillas instead. There are so many possibilities when making quesadillas — the only limit is your imagination and what’s going on in the fridge!

A substantial and delicious combo, an all-in-one-meal quesadilla recipe.

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Mushroom and Chicken Quesadillas Ingredients

• Sharp cheddar – Provides that amazing cheesy sharpness and so much flavor.
• Monterey Jack – A milder cheese that gives the quesadillas an amazing creamy, stretchy texture.
• Unsalted butter– A little bit of butter is used to toast the tortilla in each quesadilla.
• Mushrooms– Use whatever mushrooms you like, from easy-to-find inexpensive button or cremini mushrooms to any wild mushrooms you feel like including. And if mushrooms are not your family’s thing, leave those out, double up on the spinach, and then you have a chicken and spinach quesadilla.
• Minced garlic – Gets sautéed in with the vegetables.
• Spinach – Make sure to wilt the spinach before adding it to the quesadillas to prevent any soggy tortillas.
• Flour tortillas – I make my quesadillas by folding a single larger tortilla in half. If you get small taco-sized tortillas, just sandwich two of them together.
• Shredded cooked chicken – If you have leftover simply cooked chicken, use it here. You can use cooked dark meat or chicken breasts, whatever you prefer, whatever you have. And, this is what rotisserie chickens were made for!
• Black olives– The olives are optional, but my kids love them.

Recipe Variations

• Slice a whole onion thinly and add it in with the mushrooms when you sauté them. This may sound like a simple change, but it adds a ton of additional flavor.
• Substitute the two types of cheese for 3 cups of shredded Fontina cheese. I love fontina cheese in quesadillas and other Mexican dishes. It’s mild but has a lovely flavor and nutty, slightly fruity taste.

How To Make Mushroom and Chicken Quesadillas with Spinach

1. Make the vegetable filling: Melt the butter and then sauté the mushrooms until they start to brown. Add the garlic, then add the spinach and season. Cook until the spinach is wilted. Set aside.
2. Assemble the quesadilla: Heat a tortilla in a little melted butter and flip after 30 seconds. Then sprinkle on a little cheese, some chicken, and some vegetable filling. Finish with a little more cheese on top, and then fold the quesadilla closed.

3. Cook: Cover the pan and cook until the cheese begins to melt. Then flip and cook uncovered until the quesadilla is browned.
4. Repeat: Repeat the assembly and cooking steps with all of the quesadillas.
5. Serve: Cut the quesadillas into wedges and serve with salsa and sour cream.

FAQs

Pro Cooking Tip

When you sauté the mushrooms and spinach, keep cooking them until any liquid that has been released evaporates in the pan. This will prevent the quesadillas from getting soggy.

What to Serve With Spinach, Mushroom, and Chicken Quesadillas

More Quesadilla Recipes

• Beefy Chili Cheese Quesadillas
• Steak and Cheese Quesadillas
• Easiest Baked Chicken Quesadillas
• Cheesy Mushroom Quesadillas
• Cheesy Ground Beef and Vegetable Quesadillas