Heat the griddle to medium heat, about 350 to 375 degrees, and lightly oil the surface.

Add the ground chicken and diced onion. Season lightly and cook, breaking the chicken into small crumbles, until it’s just cooked through and no pink remains.

Avoid overcooking here. Pulling the chicken as soon as it’s done helps keep it moist for reheating later.

Once the chicken is cooked, add the egg whites and additional seasoning. Stir and cook until the egg whites are just set.

At this point, add the chopped spinach and fold it into the chicken mixture until everything is evenly combined and the spinach is just wilted.

Remove the mixture from the griddle and set it aside.

On a clean section of the griddle, add a thin layer of shredded cheese directly to the surface. Place a tortilla on top of the cheese.

Add:

A thin layer of cheese

A portion of the ground chicken, egg white, and spinach mixture

Another small sprinkle of cheese

Using cheese under and over the filling helps the quesadilla hold together and crisp properly.

Fold the tortilla in half.

Cook each quesadilla for 2 to 3 minutes per side, pressing lightly with a spatula.

Flip once the bottom is golden and crisp. You’re looking for a crispy exterior with a melted, cohesive filling inside.

Remove from the griddle and let cool slightly before storing.