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Mini Chicken Quesadillas

Mini chicken quesadillas made with creamy cheese filling.
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Ingredients
  

Quesadillas

  • 1/2 pound cooked chicken breast 8 ounces
  • 4 ounces cream cheese softened
  • 1/2 cup shredded Mexican blend cheese
  • 1 tablespoon red onion chopped
  • 1 jalapeño pepper seeded and chopped
  • 1 tablespoon chili or taco seasoning
  • 12 small 5-inch flour tortillas
  • Olive oil spray

Crema

  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice and zest
  • 1 teaspoon hot sauce

Instructions
 

  • In a small bowl, whisk together sour cream, lime juice, zest, and hot sauce to make the crema. Refrigerate until ready to serve.
  • In a food processor, chop the red onion and jalapeño until finely minced.
  • Add the cooked chicken and pulse until finely shredded.
  • Add cream cheese, shredded cheese, and seasoning. Blend until fully combined.
  • Spray one side of each tortilla with olive oil and place them oil-side down on a baking sheet.
  • Spoon about 2 tablespoons of the chicken mixture onto one half of each tortilla.
  • Fold tortillas over to create a half-moon shape.
  • Bake at 400°F (200°C) for 15 minutes until golden and crispy.
  • Remove from oven and slice each into halves.
  • Serve Mini Chicken Quesadillas warm with crema and desired toppings.

Notes

  • Serve with pico de gallo, salsa, or guacamole.
  • Add chopped cilantro for freshness.
  • You can substitute chicken with shredded beef or turkey.