Why You’ll Love This Recipe
- Uses leftover rotisserie chicken for quick prep.
- Combination of creamy refried beans and melty cheese is irresistible.
- Perfectly sized mini quesadillas ideal for snacking or appetizers.
- Easy to make in batches and keep warm in the oven.
- Served with guacamole, pico de gallo, and sour cream for fresh flavors.
- Simple ingredients you likely already have in your kitchen.
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, 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 200°F (93°C) to keep cooked quesadillas warm.
- In a medium bowl, combine shredded chicken, cheese, salsa, and cilantro. Season with salt and pepper to taste.
- Working one tortilla at a time, spread refried beans on half of the tortilla. Top with a generous amount of the chicken mixture, then fold the tortilla over to seal. Repeat with all tortillas to make 16 quesadillas.
- Heat 1 tablespoon canola oil in a large cast iron skillet over medium-low heat. In batches, cook the quesadillas in a single layer until golden brown and crispy, about 1-2 minutes per side. Transfer cooked quesadillas to a baking sheet and keep warm in the oven.
- Repeat with remaining oil and quesadillas until all are cooked.
- Serve immediately with guacamole, pico de gallo, and sour cream.
Servings and Timing
- Servings: 8 (16 mini quesadillas)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Variations
- Add diced jalapeños or hot sauce for some heat.
- Use black beans instead of refried beans for a chunkier texture.
- Swap Mexican blend cheese for cheddar or Monterey Jack.
- Add sautéed bell peppers or onions to the chicken mixture for extra flavor.
- Make vegetarian by replacing chicken with sautéed mushrooms or beans.
Storage/Reheating
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) until warmed through and crispy, about 5-7 minutes.
FAQs
Can I use fresh cooked chicken instead of rotisserie?
Yes, shredded cooked chicken works perfectly in this recipe.
Can I make these quesadillas gluten-free?
Use gluten-free tortillas to make this recipe gluten-free.
How do I prevent quesadillas from getting soggy?
Use warm tortillas and cook over medium-low heat to crisp up the outside.
Can I prepare these ahead of time?
Yes, assemble and refrigerate; cook just before serving.
What can I serve with these quesadillas?
Guacamole, pico de gallo, sour cream, or your favorite salsa.
Can I freeze the quesadillas?
Yes, freeze uncooked quesadillas on a baking sheet, then store in a freezer bag. Cook directly from frozen.
Can I add other cheeses?
Yes, feel free to use any melty cheese you like.
Can I add vegetables?
Yes, finely chopped veggies like bell peppers or spinach can be mixed into the chicken filling.
Are these spicy?
Not inherently, but you can add jalapeños or hot sauce for heat.
What type of tortillas work best?
Small street taco-sized flour tortillas are ideal for mini quesadillas.
Conclusion
Mini Chicken Quesadillas are a delicious, easy-to-make snack or appetizer that’s perfect for feeding a crowd. Loaded with shredded chicken, beans, cheese, and fresh salsa, and cooked until golden and crispy, these bite-sized quesadillas will quickly become a favorite for any occasion. Serve with guacamole, pico de gallo, and sour cream for the perfect party platter.
Mini Chicken Quesadillas
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings (16 mini quesadillas)
- Category: Snack, Appetizer
- Method: Pan-frying and oven warming
- Cuisine: Mexican-American
- Diet: Halal
Description
Mini Chicken Quesadillas are crispy, bite-sized snacks filled with shredded rotisserie chicken, refried beans, melted cheese, and fresh salsa, perfect for parties and casual gatherings.
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, 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
Instructions
- Preheat the oven to 200°F (93°C) to keep cooked quesadillas warm.
- In a medium bowl, combine shredded chicken, cheese, salsa, and cilantro. Season with salt and pepper to taste.
- Working one tortilla at a time, spread refried beans on half of the tortilla. Top with a generous amount of the chicken mixture, then fold the tortilla over to seal. Repeat with all tortillas to make 16 quesadillas.
- Heat 1 tablespoon canola oil in a large cast iron skillet over medium-low heat. In batches, cook the quesadillas in a single layer until golden brown and crispy, about 1-2 minutes per side. Transfer cooked quesadillas to a baking sheet and keep warm in the oven.
- Repeat with remaining oil and quesadillas until all are cooked.
- Serve immediately with guacamole, pico de gallo, and sour cream.
Notes
Add diced jalapeños or hot sauce for heat.
Use black beans instead of refried beans for chunkier texture.
Swap Mexican blend cheese for cheddar or Monterey Jack.
Add sautéed bell peppers or onions to chicken mixture for extra flavor.
Make vegetarian by replacing chicken with sautéed mushrooms or beans.
Store leftovers in airtight container in fridge up to 3 days; reheat in skillet or oven at 350°F (175°C) for 5-7 minutes.
Freeze uncooked quesadillas on baking sheet, then store in freezer bag; cook from frozen.
Use gluten-free tortillas to make recipe gluten-free.
Use warm tortillas and medium-low heat to prevent sogginess.
Mix in finely chopped veggies like bell peppers or spinach for added nutrition.
Nutrition
- Serving Size: 2 mini quesadillas
- Calories: approx. 250-300 kcal
- Sugar: 2-4 g
- Sodium: 400-600 mg
- Fat: 12-15 g
- Saturated Fat: 5-7 g
- Unsaturated Fat: 5-7 g
- Trans Fat: 0 g
- Carbohydrates: 25-30 g
- Fiber: 3-4 g
- Protein: 15-18 g
- Cholesterol: 50-70 mg
