Name: Mini Chicken Quesadillas Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 1/2 cups leftover finely shredded rotisserie chicken; 1 1/2 cups shredded Mexican blend cheese; 1/3 cup restaurant-style salsa; 1/4 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); 1 cup guacamole; 1 cup pico de gallo; 1/4 cup sour cream

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Introduction

These Mini Chicken Quesadillas are a perfect snack or appetizer, packed with flavorful chicken, melty cheese, and fresh salsa. Easy to make and great for using leftover rotisserie chicken, they’re sure to be a crowd-pleaser at any gathering.

The image shows a white plate filled with a layer of chopped green lettuce on the bottom, topped with about ten small folded quesadillas. Each quesadilla has a golden-brown, slightly crispy outer layer with some darker toasted spots and is folded in half revealing a thin layer of melted cheese and other fillings inside. On top of the lettuce and quesadillas is a clear glass bowl filled with bright red diced tomatoes, finely chopped white onions, and green herbs, resembling fresh salsa. Around the plate, there are three small clear glass bowls containing chunky green guacamole, smooth white sour cream, and two glasses of light golden beer with foamy heads, plus a Corona beer bottle. On the top right, there is a stack of plain white plates. All items sit on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups leftover finely shredded rotisserie chicken
1 1/2 cups shredded Mexican blend cheese
1/3 cup restaurant-style salsa
1/4 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)
1 cup guacamole
1 cup pico de gallo
1/4 cup sour cream

Instructions

Step 1: Preheat your oven to 200 degrees F to keep the quesadillas warm after cooking.
Step 2: In a medium bowl, combine the shredded chicken, Mexican blend cheese, salsa, and chopped cilantro. Season the mixture with salt and pepper to taste.
Step 3: Take one warmed tortilla at a time and spread refried beans on half of it. Add a generous amount of the chicken mixture on top of the beans, then fold the tortilla over to seal. Repeat this process for all 16 tortillas to make quesadillas.
Step 4: Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-low heat. Working in batches, place the quesadillas in a single layer and cook until golden brown, about 1-2 minutes per side. Transfer finished quesadillas to the oven to keep warm, and repeat with the remaining oil and quesadillas.
Step 5: Serve the mini quesadillas immediately with guacamole, pico de gallo, and sour cream on the side for dipping.

Tips & Variations

For an extra crispy texture, press the quesadillas gently with a spatula while cooking.
Swap the rotisserie chicken for cooked ground turkey or vegetables for a different filling.
Add finely diced jalapeños to the chicken mixture if you prefer some heat.
Use whole wheat or corn tortillas for a different flavor and texture.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and crisp, or microwave briefly and then finish in a hot pan to restore crispness. Avoid reheating in the oven directly to prevent dryness.

How to Serve

The image shows several golden brown quesadillas, folded in half with a crispy, slightly charred outside, arranged on a bed of fresh green lettuce leaves on a white plate. The quesadillas feature a light and smooth texture with some darker browned spots, hinting at melted cheese and possibly other fillings inside. Next to the quesadillas is a clear glass bowl filled with a colorful, chunky salsa made of diced red tomatoes, purple onions, and green herbs, adding a fresh contrast in color and texture. The whole scene is set against a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can assemble the quesadillas and refrigerate them for a few hours before cooking. Cook them just before serving to ensure they stay crisp and fresh.

What can I use if I don’t have refried beans?

If you don’t have refried beans, you can use mashed black beans or skip the beans entirely. Guacamole or extra cheese can also serve as a tasty alternative filling.