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
