Grilled Chicken and Spinach Quesadillas


For a quick weeknight dinner that's also a crowd-pleaser, throw together these chicken and spinach quesadillas on the grill. Our method proves easier than traditional stovetop preparation, and lends the tortillas a satisfying crunch, not to mention great-looking grill marks.

Grilled Chicken and Spinach Quesadillas
Using store-bought rotisserie chicken means this dish comes together in just minutes. Get the recipe. Photo: Alex Farnum
Hands On Time:
15 mins
Total Time:
20 mins
4 serves


  • 1 2- to 2 1/2-pound rotisserie chicken, meat shredded

  • 4 cups baby spinach (about 3 ounces)

  • 1 ½ cups grated Monterey Jack (6 ounces)

  • 4 large flour tortillas

  • 1 avocado, diced

  • ½ cup store-bought fresh salsa

  • ¼ cup sour cream


  1. Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese.

  2. Dividing evenly, place the mixture on one half of each tortilla. Fold over the other half to cover.

  3. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side.

  4. Serve quesadillas with the avocado, salsa, and sour cream.

Nutrition Facts (per serving)

776 Calories
39g Fat
47g Carbs
59g Protein
Nutrition Facts
Calories 776
% Daily Value *
Total Fat 39g 50%
Saturated Fat 15g 75%
Cholesterol 171mg 57%
Sodium 1044mg 45%
Total Carbohydrate 47g 17%
Total Sugars 3g
Protein 59g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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