Super Simple Stunning Quesadillas

by zesty on October 1, 2008 · 43 comments

Crazy day at the office and a late arrival to the house leads to a hungry household.  I had some chicken breasts taken out of the freezer from this morning and I had picked up some tortillas on sunday at the local supermarket.  So, I thought lets whip up some quesadilla’s – but lets change the filling up a little bit.  Not that I invented this filling but it is slightly different than the normal.


  • 2 Chicken Breasts ( Boneless – sliced )
  • 4 Flour Tortillas
  • 1 Medium Red Onion
  • 2 Tbsp Olive Oil
  • 1 Clove Garlic
  • 1 Tbsp Taco Seasoning
  • 1/4 cup Water
  • 1 Cup Sliced Mushrooms
  • 2 Cups Baby Spinach
  • Sprinkle Red Pepper Flakes
  • Shredded Cheese ( Cheddar, Mozzeralla, Monterey Jack)


  1. Preheat Oven to 350 Degrees Oven
  2. Preheat Frying Pan and add the olive oil
  3. Once ready, add red onion, garlic and red pepper flakes


  4. Stirring often, cook mixture until onions become translucent – then add the mushrooms


  5. Continue cooking until mushrooms release their liquid and begin to brown – then add the chicken

  6. Once the chicken is cooked through and no longer pink – add taco seasoning and water and allow sauce to thicken. Once thickened, then add the spinach and toss through

  7. Ready to prepare the quesadilla, Lay parchment paper on cookie sheet and place one tortilla on top, Then spoon the mixture on top of the tortilla evenly

  8. Now Sprinkle cheese over evenly ensuring that you have cheese on the edges to allow the tortillas to stick together.

  9. Place other tortilla on top and bake in the oven for about 10 minutes or so or until cheese is melted and the tortilla is golden brown. Take out of the oven and serve.

I had enough filling for two quesadillas- that is why the recipe called for 4 tortillas in case you were wondering. I simply topped it with some fresh tomatoes mixed with a little olive oil and fresh cracked pepper as well as some sour cream. The quesadilla was very tasty and a nice combination of flavors with the spinach and red pepper flakes as well as the taco seasoning. Hopefully you enjoy it and by all means I would like to hear what filling you use in your quesadillas.

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{ 37 comments… read them below or add one }

1 Krista

Those look awesome! I have a lone turkey cutlet out for dinner….maybe I’ll have to borrow some of your ideas!


2 Megan

Definitely stunning! My husband wanted spinach in his quesadillas the other night,so now I know how to include it and make it tasty! Thanks!


3 Jessie

Oh my goodness, these look great. And I love that the recipe is so simple. I’m always looking for quick things to make during the week. Yay.

a.k.a. The Hungry Mouse


4 Christie

That bread you made looks delish… if ihave the time it is def somehting I will be making… nothing like fresh baked bread!


5 Biz

That looks great! I’ve just recently come to love spinach and I have it on hand at all times.

On a side note, I am doing your crusted pork loin for dinner last night. I put the dry rub on it, put it in a ziploc bag overnight, and plan to slow cook it tonight. I’ll let you know how it turns out!



6 ZestyCook

WOW – Everyone – Thanks very much for your kind words.

Biz, I can’t wait to see how it turns out…



7 HoneyB

This looks really delicious!


8 Marianne

Looks mighty tasty! Might have to whip up some quesadillas here sometime soon!


9 Deborah Dowd

These look really awesome, and I have a new panini maker that will be perfect for getting the insides melty and leaving those little grill lines!


10 Hashim

Green onions go better with these kind of dishes I suppose.


11 Kham Tran

Mmmmm looks delicious! I think I’ll be making quesadillas for dinner in the next couple of days.


12 zestycook

Thanks HoneyB

Marianne – let me know how you get along – would love to hear

Deborah – That would work perfect. do it up and send me some pictures… maybe you could do a guest post on here and show them off.

Hashim – Green onions would go well for sure.

Kham – thanks very much – I hope they turn out for you!


13 Deeba

Great idea for delicious tortillas!! YUM!!


14 Pumpkin

I like the idea of baking the quesadillas… When I try making them in a pan I always spill out all the filling trying to flip them!


15 deavidsaid

The mexican way is just to keep the quesadilla on your pan until cheese is molten. I know it can get a little messy, but you just need a little more practice. It is more energy-efficient that way, but if you must, you should use an electric oven instead of your traditional one, it heats up faster and uses less energy on the long run.


16 flowercarole

This recipe of your sounds (and looks amazing!). It shall be going on my ‘To Cook’ list in the very near future. Thanks


17 Lore

I can imagine the cheese blending all the other ingredients together. Heaven!


18 emily

Looks delicious! There’s nothing better than a simple, flavorful meal like quesadillas, and I love spinach in anything, so this is perfect.
aka MyricaRubra/Wheatberry


19 TheMysteriousGourmet

Awesome recipe!! We used smaller tortillas.. I think it could’ve made 3 easily. And we didn’t have taco seasoning… so… we found cajun seasoning in the pantry! It worked wonders!


20 Linda

Made this for dinner last night and it was fantastic! I used 8 inch tortillas and easily had enough to fill 4. The recipe did not specify how much water to add so I used 1/4 c. and it seemed to be just right. I will definitely be making these again.


21 zestycook

Mysterious Gourmet – that sounds great, I will keep that in mind if I run out of taco seasoning…

Linda – sorry about that I updated the post and you are correct – it is 1/4 cup Water. Thanks for noting that.

deavidsaid – you are right i just find they are a little healthier in the oven and get the nice crucnch.


22 Ryan G

Mmmmmm. Yum Yum. Def on the dinner table for tomorrow.


23 chocolate cookies

Those look delish. Thanks for sharing!


24 Esteban

Agree with everyone above–those look terrific!


25 Juan

That looks great!! I create video recipes that look almost as good as this .



26 garlicoon

Brilliant Blog. Well done!!



27 Bill Austin

This recipe was featured on the Carnival of the Recipes Chicken Recipes Edition here:

this week and here it is on Stumbleupon – I was surfing along using the SU toolbar and suddenly there it was.


28 Gabriel

Interesting, very nice. Advice I read those articles and I decided to also contribute. I am of Slovak republic and I also site – a blog focusing on recipes for cooking. See. All good. Page to be translated through Google translate.


29 Gabi @ Mamaliga


This one is wicked awesome!

I usually use my Foreman grill to grill these. And if I really want to get even more evil, I brush the tortilla surface with garlic-infused, radioactive Extra Virgin olive oil.

You should hear the comments of those in the hose on the aroma!



30 Foong

That looks really good!


31 Freya

I love quesadillas but normally find chicken ones a bit greasy. These looks absolutely delicious and non-greasy too!!


32 The Other Jessie :)

this is a great quesadilla recipe! I love all of the ingredients in it. I know you used regular flour tortillas, I find that burrito sized tortillas are helpful because you can just put all of the ingredients on side of the tortilla and fold it over. It prevents a lot of spillage on the grill!


33 Cher

These look great! Good use for leftover turkey from Thanksgiving!


34 Caitlyn

These are AMAZING. I’ve made them four times in the last two months and added green pepper the last time because we had some sitting around. So good!


35 Lauren

Yummmm these were great! I just made them for my roommates and they loved them! Everyone was surprised at how filling they were…they may have needed a little bit of S&P to taste, but that’s just me. Great recipe!


36 Tracy

These look delicious, but I’m a vegetarian. Any ideas on what I could use to replace the chicken?


37 Tim

1. Chicken, spinach, diced red onion and feta cheese with just a little bit of shredded parm.

2. Chicken, avocado, bacon and cheddar cheese.

3. Chicken, green bell peppers, onion, tomato, cheddar, swis, provolone, american and dill havarti cheeses.


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