Mini Chicken Quesadillas Recipe
These Mini Chicken Quesadillas are a delicious and easy-to-make snack or appetizer featuring shredded rotisserie chicken, melted Mexican cheese blend, and fresh cilantro folded between warm street taco tortillas. They are pan-fried to a golden crisp and served with classic sides like guacamole, pico de gallo, and sour cream for a crowd-pleasing Mexican-inspired treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 mini quesadillas 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Filling
- 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)
Tortillas
- 16 street tacos flour tortillas (warmed)
Cooking Oil
- 3 tablespoons canola oil (divided)
To Serve
- 1 cup guacamole
- 1 cup pico de gallo
- 1/4 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 200 degrees Fahrenheit to keep the cooked quesadillas warm after frying.
- Prepare Filling: In a medium bowl, mix together the shredded rotisserie chicken, Mexican blend cheese, salsa, and chopped cilantro. Season the mixture with kosher salt and freshly ground black pepper to your taste.
- Assemble Quesadillas: Take one warmed street taco tortilla at a time and spread about 1 tablespoon of refried beans on half of it. Then spoon a portion of the chicken and cheese mixture over the beans. Fold the tortilla over to create a half-moon shape, sealing the filling inside. Repeat this process with all 16 tortillas to create 16 quesadillas.
- Pan-Fry Quesadillas: Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-low heat. Place a few quesadillas in the skillet, working in batches, making sure they lie flat in a single layer. Cook each side for 1 to 2 minutes until golden brown and crispy. Transfer cooked quesadillas to the preheated oven to keep warm. Add more canola oil as needed for remaining batches.
- Serve: Serve the mini chicken quesadillas immediately while warm, accompanied by guacamole, pico de gallo, and sour cream for dipping.
Notes
- Warming the tortillas before assembling helps prevent cracking while folding.
- Use leftover rotisserie chicken or cooked chicken for convenience.
- Cooking over medium-low heat ensures the quesadillas crisp evenly without burning.
- Keep cooked quesadillas warm in a low oven until all batches are ready to serve.
- Feel free to customize with additional fillings like jalapeños or corn for extra flavor.
Keywords: Mini Chicken Quesadillas, Chicken Quesadillas, Mexican Appetizer, Party Snack, Quick Mexican Recipe, Shredded Chicken
Find it online: https://ricoloranz.com/mini-chicken-quesadillas-recipe/
