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Mini Chicken Quesadillas
5 from 51 votes

Mini Chicken Quesadillas

Mini Chicken Quesadillas are made by combining shredded rotisserie chicken, Mexican blend cheese, salsa, and fresh cilantro, seasoned and nestled into warmed flour tortillas spread with refried beans. Cooked briefly in a pan until golden and crispy, these small quesadillas offer a melty, savory filling and slightly crisp exterior. Served with guacamole, Pico de Gallo, and sour cream, they provide a flavorful, handheld meal or appetizer with balanced textures and fresh toppings.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 200 degrees F.
  2. CHICKEN MIXTURE: In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
  3. 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.
  4. 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.
  5. Serve immediately with desired toppings.