Mini Quesadillas
User Reviews
5
Mini Quesadillas
Description
The Mini Quesadillas recipe begins with preparing the components: shredded chicken cooked and seasoned, guacamole, and shredded cheese. Each small tortilla is spread with a thin layer of guacamole, which helps the folded quesadilla stick together and adds creamy flavor. Chicken strips topped with cheese are folded inside the tortilla.
Cooking in a hot skillet with oil crisps the tortillas on the outside while melting the cheese inside. Cooking about 3-4 minutes per side results in a golden-brown exterior and gooey interior. Additional oil may be needed to prevent sticking or burning.
These quesadillas are best served warm accompanied by fresh shredded lettuce, queso cheese, pico de gallo, and sliced jalapeños to add freshness, creaminess, and a bit of heat. Their small size makes them convenient for sharing or as finger food.
Storage notes advise wrapping cooled quesadillas tightly for up to three days. Several reheating methods are suggested to preserve crispness, including warming in an oven, skillet, or air fryer rather than microwave heating for better texture retention.
Ingredients
- 8 flour tortilla mini street taco size
- 1 lbs chicken fajita style, blackened, cut into strips
- 1 cup swiss cheese or cheese of choice, shredded
- ⅔ cup guacamole
- 3 tbsp olive oil or other neutral oil for frying
For serving
- Queso
- lettuce shredded
- Pico de Gallo
- jalapeño sliced
Instructions
- If the ingredients are not already prepared beforehand, take time to do that first. Make the guacamole, cook/slice the chicken, shred the cheese.
- Use a rubber spatula to spread a thin layer of guacamole on the tortilla. Repeat for all 8 tortillas. Think of the guacamole as the ‘glue’ to the tortilla. There needs to be enough so when folded, it sticks together.
- Next, add the sliced chicken to one side of the tortilla.
- Add shredded cheese on top of the chicken, then fold the tortilla in half. Repeat for remaining quesadillas.
- Heat a skillet to medium heat. Add in oil and allow it to heat. Once it starts to sizzle, add the quesadillas and let them cook 3-4 minutes on each side.
- Once they’re golden brown and the cheese is melted, flip them (you may need to add more oil to prevent sticking or burning).
- Serve the quesadillas with leftover guacamole, shredded lettuce, queso cheese, and fresh pico! Best enjoyed warm.
Notes
- Once completely cooled, wrap mini quesadillas tightly in foil or plastic wrap and store in the refrigerator for up to 3 days.
- For reheating without losing crispness, reheat in a 300°F oven or toaster oven for 5-7 minutes instead of microwaving.
- Alternatively, reheat on a skillet with a little cooking spray on low heat to avoid burning while crisping the tortilla.
- Reheating briefly in an air fryer at 350°F for 2-3 minutes also helps maintain a crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Serving | 2quesadillas (without additional toppings) | |
| Calories | 576kcal | 29% |
| Carbohydrates | 35g | 12% |
| Protein | 31g | 62% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 25mg | 8% |
| Sodium | 596mg | 25% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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