Let’s talk about these Healthy Spinach and Chicken Quesadillas. You know, the kind of meal that makes you feel like you’re eating a cheesy, comforting classic, but without all the guilt. We’re talking tender, seasoned chicken breasts paired with gooey low-fat mozzarella, all packed into a crispy tortilla alongside some spinach for a bit of green. Toss in a little avocado, red onion, and a squeeze of lime juice to keep things fresh, and boom—dinner’s done. And the best part? It’s gluten-free! Perfect for when you want something quick, easy, and satisfying that won’t leave you feeling like you need a nap afterward.
Like most of my recipes, the recipe is gluten-free and made in the "meal prep" format.
Ingredients for Healthy Spinach and Chicken Quesadillas
- Cooked Skinless Boneless Chicken Breasts: The star of the show. You want these chicken breasts cooked just right—juicy and tender, not dry and chewy. Whether you grilled, baked, or pan-seared them, they’re your protein-packed foundation for the quesadilla.
- Low Fat Mozzarella: The cheesy stretch without the regret. It melts perfectly, giving you that gooey texture everyone loves, but with fewer calories, so you can feel good about going for that second (or third) quesadilla.
- Fajita Spices: This is where the magic happens. A blend of cumin, paprika, chili powder, and more—it brings that smoky, slightly spicy flavor you crave. Think of it as the flavor backbone for the chicken, making every bite pack a punch.
- Avocado: Creamy, dreamy, and mandatory. The avocado adds that buttery smoothness, balancing out all the bold flavors with its rich texture. Plus, it’s packed with healthy fats, so it’s basically a win-win.
- Red Onion: Crunchy with just the right bite. Sautéed or raw, these guys give the quesadilla a pop of color and a slightly sweet, sharp flavor that cuts through all that cheese and chicken.
- Lime Juice: A burst of freshness! Squeeze a little lime over the chicken and veggies to give everything a bright, tangy kick. It’s the secret weapon that takes the flavor to the next level.
- Garlic Powder: A sprinkle of this adds a subtle, savory flavor without overpowering the dish. Because who has time to chop fresh garlic when garlic powder does the trick just fine?
- Onion Powder: Extra onion flavor, but without the tears. It deepens the overall flavor profile, complementing the red onions and making sure every bite is packed with flavor.
- Tortillas: The glue that holds it all together. These gluten-free tortillas are the perfect vehicle for all that cheesy, chicken-y goodness. Soft, pliable, and the perfect size for stuffing with all your favorite fillings.
In short, it’s a balanced combo of bold, fresh, and melty that makes these quesadillas irresistible. Easy to make, packed with flavor, and healthy enough to justify that extra serving!
Recipe Variations
- Spice it up: Feeling adventurous? Swap out the fajita spices for taco seasoning, or even better—add a dash of cayenne pepper for that extra kick! Your taste buds will thank you for the little wake-up call. If you're really bold, try a smoky chipotle powder to give the quesadillas a whole new depth of flavor.
- Cheese, please: If mozzarella isn’t your thing (though we all know melted cheese is never bad), mix things up with sharp cheddar, pepper jack, or even a Mexican cheese blend. You get the melty goodness with a bit more punch—because, honestly, who says no to more flavor in their quesadilla?
- Avocado overload: If you’re one of those avocado lovers who believes more is always better, smash some right inside the quesadilla for an extra creamy layer. It’s like finding a hidden treasure in your meal—super satisfying, rich, and it adds a whole new texture to the mix.
- Guac it up: Why just throw in slices of avocado when you can make a quick guacamole? Mash that avocado with lime juice, garlic powder, and onion powder, and serve it on the side for dipping. It’s the kind of bonus move that takes your quesadilla from good to chef’s kiss great.
- Dairy-free: If you're trying to keep things lighter or you're avoiding dairy, switch out mozzarella for a good dairy-free cheese. You still get that gooey texture without missing a beat, and no one needs to know it’s lactose-free unless you tell them.
- Play with the tortillas: Bored of the regular gluten-free tortillas? Mix it up with spinach or tomato wraps to not only keep things interesting but also to add a subtle flavor kick. Plus, the vibrant colors make your plate look even more inviting. Who says gluten-free can’t be fun?
Frequently Asked Questions
- Can I use a different cheese?
- Absolutely! While low-fat mozzarella keeps it light and melty, feel free to mix things up. Cheddar, Monterey Jack, or even some sharp feta can add an extra kick. It’s all about balancing that cheesy goodness with the rest of the flavors. Just remember, a little cheese goes a long way, especially when you want to keep it on the healthier side.
- What’s the best way to cook the chicken?
- Honestly, it’s up to you! Grill, bake, or pan-fry—whatever works best. Grilling adds a smoky flavor, baking keeps things simple, and pan-frying gives you those nice golden-brown bits. Just season it generously with fajita spices and make sure it’s juicy and cooked through. Nobody wants dry chicken in their quesadilla.
- Can I use whole-wheat tortillas instead?
- Totally! You could even try spinach or corn tortillas for extra flavor. The tortilla is really just the vehicle for all that deliciousness inside, so pick what you like best.
- Can I make this ahead of time?
- 100%! You can prep all the ingredients—cook the chicken, chop the veggies, mash the avocado—then just assemble the quesadillas when you’re ready to eat. It’s like having your own DIY quesadilla bar at home. Perfect for busy weeknights or when you want to impress guests with minimal effort.
- What’s the deal with the avocado?
- Avocado is the secret weapon here. It adds a creamy, rich texture without needing any heavy sauces. Think of it as nature’s mayo—except loaded with healthy fats and way better for you. Plus, it plays perfectly with the lime juice and fajita spices, adding just the right balance to the dish.
- What if I don’t like red onion?
- No problem! Not everyone’s a fan of raw onions. You can swap in green onions for a milder flavor, or even caramelize the red onions if you prefer something sweeter and less intense. Heck, you can skip the onions entirely if you want—it’s your quesadilla, your rules.
- Can I cook these on a stovetop or in an oven?
- Either way works! If you want that crispy, golden outside and gooey inside, cooking them on a stovetop skillet is the way to go. Just a few minutes on each side until they’re perfectly toasted. If you’re feeding a crowd or just don’t want to babysit the pan, pop them in the oven for an easy, hands-off approach.
- How do I prevent soggy quesadillas?
- Balance is key. Don’t go overboard with the avocado or lime juice, as too much can make the tortillas soggy. You want just enough to add flavor and creaminess without turning your quesadilla into a mushy mess. Also, cooking them at the right heat (medium to medium-high) will give you that perfect crispy texture without burning.
- What’s the best dipping sauce for this?
- The beauty of this quesadilla is that it pairs with pretty much anything. A classic salsa, sour cream, or even a little Greek yogurt mixed with lime juice will add a fresh, tangy element. Want to spice it up? Add some hot sauce or a drizzle of sriracha for a little kick.
- How do I store leftovers?
- Leftovers? If that’s even possible with quesadillas this good! But if you do have some, wrap them tightly and store in the fridge for up to two days. Reheat them in a skillet or in the oven to bring back that crispy texture. The microwave works in a pinch, but you’ll lose the crunch—it’s a last resort, but hey, we’ve all been there.
Additional Tips and Tricks
- Get That Tortilla Crunch: Timing is everything when it comes to getting that perfect crispy tortilla. Too much heat and you’ll end up with burnt quesadillas before the cheese even has a chance to melt. Too low, and you’ll be waiting forever for that golden, crunchy perfection. Medium heat is your sweet spot—crispy outside, melty cheese inside. No soggy tortillas on your watch!
- Cheese Glue: Think of the mozzarella as the glue that holds your quesadilla masterpiece together. Sprinkle a little on the tortilla before adding your toppings, then another layer on top. This trick ensures everything stays put when you fold it over—no runaway chicken or spinach falling out when you take that first bite. Plus, extra cheese? Always a win.
- Avocado Spread: Instead of just tossing chunks of avocado in, mash it up with some garlic powder, onion powder, and lime juice for an easy, creamy spread. This adds a layer of flavor and makes sure every bite has that smooth, rich avocado goodness. It’s like your own personal guac, minus all the work.
- Go Big on Fajita Spices: Don’t hold back on the fajita spices! This is where your chicken gets all its flavor, so be generous. Whether it’s cumin, chili powder, or paprika, these spices are what give your chicken that classic, bold taste you crave. You want each bite to pack a punch, so spice it up like you mean it.
- Red Onion Tip: Raw red onion can be a bit intense, but there’s an easy fix. Soak the onions in lime juice for a few minutes before adding them to the quesadilla. This mellows out their sharpness and adds a tangy twist that pairs perfectly with the chicken and avocado. It’s a simple hack that makes a big difference.
- Press It Down: Once your quesadilla is in the pan, grab a spatula and gently press it down. This little move helps everything melt together, and it ensures that the fillings don’t try to escape when you take a bite. Plus, it gives you that classic flat, crispy quesadilla look.
- Make it Extra Crispy: If you’re craving that extra crunch, brush a light layer of olive oil on the outside of the tortilla before cooking. It crisps up beautifully, giving your quesadilla that irresistible golden-brown finish. It’s a small step, but trust me, your taste buds will thank you!
How to Store and Reheat
- Fridge it right: After cooking, let your quesadillas cool completely before storing. Wrap each one individually in foil or place them in an airtight container to keep them fresh. They’ll stay good in the fridge for up to 3 days, making them perfect for grab-and-go lunches or quick dinners when you don’t feel like cooking again.
- Reheat like a pro: For that crispy, fresh-off-the-pan texture, skip the microwave and go straight to the skillet. Heat the quesadilla on medium heat for about 3-4 minutes per side. You’ll get that perfect golden, crunchy tortilla, and the cheese will be just as gooey as the day you made it.
- Microwave emergency: If you’re in a rush (or just can’t wait), microwaving works in a pinch. Pop your quesadilla in the microwave for 1-2 minutes, but be warned: it won’t be as crispy. Still, you’ll get a warm, cheesy, satisfying bite—just without that crunchy factor.
- Freeze for later: Made a batch and don’t want to eat them all at once? No problem—quesadillas freeze like a champ. Lay them out individually on a baking sheet, freeze until solid, then stack them in freezer bags. They’ll stay good for up to 2 months, and you’ll thank yourself when you’re craving something quick and tasty.
- Reheat from frozen: No need to thaw your frozen quesadillas beforehand. Just place them straight into a hot skillet on low heat for 5-6 minutes per side until heated through. If you’re feeling lazy, you can also bake them at 350°F for 10-15 minutes—still crispy, still cheesy, still delicious!
More Meal Prep Recipes!
- Whole30 Turkey Meatballs
- Mexican Bowl Meal Prep
- Teriyaki Chicken Meal Prep
- Sweet Chili Chicken Meal Prep
- Leftover Chicken Curry Meal Prep
- Creamy Garlic Parmesan Pasta Meal Prep
- Honey Garlic Lemon Pepper Chicken Thighs
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Recipe
Healthy Spinach and Chicken Quesadillas
Let’s talk about these Healthy Spinach and Chicken Quesadillas. You know, the kind of meal that makes you feel like you’re eating a cheesy, comforting classic, but without all the guilt. We’re talking tender, seasoned chicken breasts paired with gooey low-fat mozzarella, all packed into a crispy tortilla alongside some spinach for a bit of green.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 5 servings
Calories 425 kcal
Ingredients
- 5 cups chicken breasts cooked, shredded, boneless skinless
- 2 cups baby spinach chopped
- 2 cups low fat mozzarella
- 4 tablespoon fajita spices
- 1 tablespoon garlic powder
- 1 avocado large
- 1 tablespoon onion powder
- 1 cup red onion chopped
- juice of a lime
- 2 tablespoon olive oil
Instructions
Shred the chicken breasts (or cut them into thin slices), chop the onion, mash the avocado, then add those to a large mixing bowl. Add in fajita spices, onion powder, garlic powder, and lime juice. Stir until well combined.
Scoop the mixture equally onto 5 tortillas and spread it evenly on one side of each tortilla. Flip the other side on the mixture, then gently press with your hand to flatten and distribute the mixture evenly.
Heat a large skillet or frying pan over medium heat. Cook each tortilla for about 2-3 minutes on each side. If your pan is large enough, you should be able to cook two at a time.
Let sit for about 5 minutes and cut in half before serving.
Recipe Notes
Please refer to the sections above the recipe card for meal prepping instructions regarding this recipe.
This recipe used 3 cooked chicken breasts.
Nutrition Facts
Healthy Spinach and Chicken Quesadillas
Amount Per Serving (1 serving)
Calories 425 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 125mg42%
Sodium 469mg20%
Potassium 935mg27%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 2g2%
Protein 45g90%
Vitamin A 1447IU29%
Vitamin C 12mg15%
Calcium 392mg39%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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