Homemade Spinach, Mushroom, and Chicken Quesadillas

I used to think quesadillas were just folded cheese tortillas until I made them for my kids one busy weeknight and realized they’re actually the perfect solution for “what’s for dinner?” panic. You can throw in pretty much whatever you have sitting in your fridge, and it still tastes good.

These spinach, mushroom, and chicken quesadillas are what happens when you want something a little more interesting than plain cheese but don’t want to spend an hour in the kitchen. The mushrooms give them a nice earthy flavor, the spinach sneaks in some greens (my secret mom weapon), and the shredded chicken makes them filling enough that nobody’s asking for snacks twenty minutes later. Plus, with two kinds of cheese melted together, they’re crispy on the outside and gooey in the middle—exactly what a quesadilla should be.

What Kind of Mushrooms Should I Use?

The great news is that pretty much any mushroom you have on hand will work perfectly for these quesadillas. Button mushrooms are the most budget-friendly option and have a mild flavor that won’t overpower the other ingredients. If you want something with a bit more depth, cremini (baby bella) mushrooms add a slightly earthier taste, while shiitake mushrooms bring a more robust, meaty flavor. You can even use a mix of different mushrooms if you have them – just slice them up to about the same thickness so they cook evenly. Whatever you choose, make sure to cook them long enough to release their moisture, otherwise you might end up with soggy quesadillas.

Options for Substitutions

These quesadillas are easy to customize based on what you have in your kitchen:

• Cheese: Feel free to mix and match your cheeses! Pepper jack adds a nice kick, while mozzarella gives you that classic melty texture. You can also use all cheddar or all Monterey Jack if that’s what you have on hand.
• Mushrooms: Any mushroom variety works here – button, cremini, portobello, or shiitake. You can even skip them entirely if mushrooms aren’t your thing, though they do add a nice earthy flavor.
• Spinach: Fresh kale, arugula, or even frozen spinach (just thaw and squeeze out excess water first) work well. Swiss chard is another good option if you have it.
• Cooked chicken: Rotisserie chicken is perfect for this, but leftover grilled chicken, turkey, or even ground beef work too. For a vegetarian version, just add more veggies or some black beans.
• Flour tortillas: Whole wheat tortillas are a healthier swap, or you can use corn tortillas for a gluten-free option – just note they’re more delicate and may tear more easily.
• Black olives: Green olives, sun-dried tomatoes, or roasted red peppers make tasty alternatives if you want to switch things up.

Watch Out for These Mistakes While Cooking

The biggest mistake when making quesadillas is cranking up the heat too high, which burns the tortilla before the cheese melts – stick with medium heat and use a lid to trap the heat and help everything melt evenly.

Another common error is overstuffing your quesadilla with too much filling, which makes it impossible to flip without everything spilling out, so keep your portions modest and leave about a half-inch border around the edges.

Don’t skip draining the mushrooms properly after cooking, as any excess moisture will make your quesadilla soggy instead of crispy, and make sure to let it rest for that full minute before cutting so the cheese sets and doesn’t ooze out everywhere.

What to Serve With Spinach, Mushroom, and Chicken Quesadillas?

These quesadillas are pretty filling on their own, but I love serving them with a simple side of Mexican rice or some seasoned black beans to round out the meal. A fresh pico de gallo or guacamole on the side adds a nice cool contrast to the warm, cheesy quesadillas, and of course, don’t forget the sour cream and salsa for dipping. If you want to add some crunch, tortilla chips with queso or a crisp romaine salad with lime vinaigrette works great. For a lighter option, try serving them with a corn and tomato salad or some cilantro-lime coleslaw on the side.

Storage Instructions

Store: Keep leftover quesadillas in an airtight container in the fridge for up to 3 days. I like to stack them with parchment paper in between so they don’t stick together. They make a great quick lunch or snack throughout the week!

Freeze: You can freeze these quesadillas for up to 2 months. Wrap each one individually in foil or plastic wrap, then place them all in a freezer bag. This way you can grab just one or two whenever you need them.

Reheat: For the best texture, reheat quesadillas in a skillet over medium heat for a few minutes on each side until crispy and warmed through. You can also use the oven at 350°F for about 10 minutes, or microwave them if you’re in a rush, though they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 85-95 g
• Fat: 100-110 g
• Carbohydrates: 120-130 g

Ingredients

For the filling:

• 1 1/4 cups sharp cheddar cheese, shredded
• 1 1/4 cups Monterey Jack cheese, shredded
• 2 1/2 tablespoons unsalted butter
• 8 oz mushrooms, sliced 1/4-inch thick
• 2 cloves garlic, minced (about 1 teaspoon)
• 2 cups fresh baby spinach
• 1 1/2 cups cooked chicken, shredded
• 1/4 cup black olives, sliced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon fresh lime juice
• salt to taste
• black pepper to taste

For the assembly and serving:

• 8 flour tortillas (8-inch)
• 1/2 cup sour cream
• 1/2 cup salsa or picante sauce

Step 1: Prepare the Mise en Place and Cook the Filling

• 1 1/4 cups sharp cheddar cheese, shredded
• 1 1/4 cups Monterey Jack cheese, shredded
• 2 1/2 tablespoons unsalted butter
• 8 oz mushrooms, sliced 1/4-inch thick
• 2 cloves garlic, minced
• 2 cups fresh baby spinach
• salt to taste
• black pepper to taste
• 1/2 teaspoon fresh lime juice

Combine the shredded cheddar and Monterey Jack cheeses in a bowl and set aside.

Melt 2 1/2 tablespoons of butter in a large skillet over medium heat.

Add the sliced mushrooms and cook for 8 minutes, stirring occasionally, until the liquid has evaporated and the mushrooms are golden brown—this concentrates their flavor.

Add the minced garlic and stir constantly for 30 seconds until fragrant.

Add the fresh spinach, a pinch of salt, and black pepper, then cook for 2 minutes, stirring, until the spinach is wilted.

Remove the vegetables to a plate and let them cool slightly.

I like to squeeze the lime juice into the warm vegetables right after they finish cooking—it adds brightness that cuts through the richness of the cheese and chicken.

Step 2: Assemble and Cook the Quesadillas

• cheese mixture from Step 1
• cooked vegetables from Step 1
• 1 1/2 cups cooked chicken, shredded
• 1/4 cup black olives, sliced
• 1/4 teaspoon ground cumin
• 8 flour tortillas
• butter for cooking

Clean the skillet and return it to medium heat.

Working with one quesadilla at a time, lightly butter the pan with about 1/2 teaspoon butter per quesadilla.

Place a flour tortilla in the pan and heat for 30 seconds, then flip it over.

On the uncooked side, layer 2 tablespoons of the cheese mixture from Step 1, followed by a portion of the cooked vegetables and spinach from Step 1, about 3 tablespoons of shredded chicken, several slices of black olives, and a light sprinkle of cumin.

Top with 2 more tablespoons of cheese.

Fold the tortilla in half to enclose the filling.

Cover the skillet and cook for 2 minutes until the bottom is golden and crispy.

Flip carefully and cook uncovered for 2-3 minutes until the other side is golden and the cheese is fully melted.

I find that covering the pan during the first side helps the cheese melt evenly while keeping the tortilla from browning too quickly.

Step 3: Rest and Serve

• 1/2 cup sour cream
• 1/2 cup salsa or picante sauce

Transfer each cooked quesadilla to a cutting board and let it rest for 1 minute—this allows the cheese to set slightly so it won’t ooze out when you cut it.

Cut each quesadilla into 4 wedges and serve immediately with sour cream and salsa on the side for dipping.

Homemade Spinach, Mushroom, and Chicken Quesadillas

Delicious Homemade Spinach, Mushroom, and Chicken Quesadillas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 quesadillas

Calories: 1850

Ingredients Method

Ingredients

  

For the filling

• 1 1/4 cups sharp cheddar cheese, shredded
• 1 1/4 cups Monterey Jack cheese, shredded
• 2 1/2 tablespoons unsalted butter
• 8 oz mushrooms, sliced 1/4-inch thick
• 2 cloves garlic, minced (about 1 teaspoon)
• 2 cups fresh baby spinach
• 1 1/2 cups cooked chicken, shredded
• 1/4 cup black olives, sliced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon fresh lime juice
• salt to taste
• black pepper to taste

For the assembly and serving

• 8 flour tortillas (8-inch)
• 1/2 cup sour cream
• 1/2 cup salsa or picante sauce

Method

 

1. Combine the shredded cheddar and Monterey Jack cheeses in a bowl and set aside. Melt 2 1/2 tablespoons of butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 8 minutes, stirring occasionally, until the liquid has evaporated and the mushrooms are golden brown—this concentrates their flavor. Add the minced garlic and stir constantly for 30 seconds until fragrant. Add the fresh spinach, a pinch of salt, and black pepper, then cook for 2 minutes, stirring, until the spinach is wilted. Remove the vegetables to a plate and let them cool slightly. I like to squeeze the lime juice into the warm vegetables right after they finish cooking—it adds brightness that cuts through the richness of the cheese and chicken.
2. Clean the skillet and return it to medium heat. Working with one quesadilla at a time, lightly butter the pan with about 1/2 teaspoon butter per quesadilla. Place a flour tortilla in the pan and heat for 30 seconds, then flip it over. On the uncooked side, layer 2 tablespoons of the cheese mixture from Step 1, followed by a portion of the cooked vegetables and spinach from Step 1, about 3 tablespoons of shredded chicken, several slices of black olives, and a light sprinkle of cumin. Top with 2 more tablespoons of cheese. Fold the tortilla in half to enclose the filling. Cover the skillet and cook for 2 minutes until the bottom is golden and crispy. Flip carefully and cook uncovered for 2-3 minutes until the other side is golden and the cheese is fully melted. I find that covering the pan during the first side helps the cheese melt evenly while keeping the tortilla from browning too quickly.
3. Transfer each cooked quesadilla to a cutting board and let it rest for 1 minute—this allows the cheese to set slightly so it won't ooze out when you cut it. Cut each quesadilla into 4 wedges and serve immediately with sour cream and salsa on the side for dipping.