Mini Chicken Quesadillas Recipe
Mini Chicken Quesadillas are crispy, cheesy tortilla pockets filled with shredded chicken, salsa, and refried beans.
Ingredients
- 1½ cups finely shredded rotisserie chicken
- 1½ cups shredded Mexican blend cheese
- ⅓ cup restaurant-style salsa
- ¼ cup chopped fresh cilantro leaves
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup refried beans
- 16 street taco 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 (95°C).
- In a medium mixing bowl, combine the shredded chicken, Mexican blend cheese, salsa, and cilantro.
- Season the mixture with kosher salt and black pepper to taste.
- Spread a thin layer of refried beans over half of each warmed tortilla.
- Spoon the chicken mixture onto the bean-covered side.
- Fold each tortilla in half to create a sealed quesadilla.
- Heat 1 tablespoon of canola oil in a large cast-iron skillet over medium-low heat.
- Add several Mini Chicken Quesadillas to the skillet in a single layer.
- Cook for 1–2 minutes per side, or until golden brown and crispy.
- Transfer cooked quesadillas to the warm oven while preparing the remaining batches.
- Repeat with the remaining oil and quesadillas.
- Serve immediately with guacamole, pico de gallo, and sour cream.
Notes
- Substitute Monterey Jack or cheddar cheese if needed.
- Black beans can replace refried beans for added texture.
- Serve alongside Mexican rice or a fresh salad for a complete meal.
- Leftover cooked chicken breast works just as well as rotisserie chicken.
- Add corn or diced bell peppers for extra flavor and color.