Mini Chicken Quesadillas

Name: Mini Chicken Quesadillas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 ½ cups leftover finely shredded rotisserie chicken; 1 ½ cups shredded Mexican blend cheese; ⅓ cup restaurant-style salsa; ¼ cup chopped fresh cilantro leaves; Kosher salt and freshly ground black pepper; 1 cup refried beans; 16 street tacos flour tortillas; 3 tablespoons canola oil; 1 cup guacamole; 1 cup Pico de Gallo; ¼ cup sour cream

User Reviews

5.0

51 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
8 servings
Course
Appetizer, Snacks

Mini Chicken Quesadillas

Iris Warren

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Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

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Ingredients

Servings

1 ½ cups leftover finely shredded rotisserie chicken
1 ½ cups shredded Mexican blend cheese
⅓ cup restaurant-style salsa
¼ cup chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper to taste
1 cup refried beans homemade or store-bought
16 street tacos flour tortillas warmed
3 tablespoons canola oil divided

For serving

1 cup guacamole
1 cup Pico de Gallo
¼ cup sour cream

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Instructions

Preheat oven to 200 degrees F.
CHICKEN MIXTURE: In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
Working one at a time, spread refried beans on half of the tortilla; top with CHICKEN MIXTURE, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
Serve immediately with desired toppings.