Print

Mini Chicken Quesadillas

Print Recipe

Mini Chicken Quesadillas are the perfect bite-sized appetizer or snack, featuring seasoned chicken, melted cheese, and a crispy tortilla shell. These mini quesadillas are a fun and delicious way to enjoy the bold flavors of Mexican cuisine in a smaller, more convenient form. They are perfect for parties, game days, or even a quick lunch. Whether you’re serving them with a side of salsa, guacamole, or sour cream, these mini quesadillas are sure to be a crowd-pleaser.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 4 small flour tortillas (6-inch size)
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil (or more for cooking)
  • Salsa, sour cream, or guacamole for dipping (optional)

Ingredient Highlights

  • Chicken: Shredded chicken provides the protein-packed filling for the quesadillas. Rotisserie chicken is a quick and convenient option.
  • Cheese: A combination of cheddar and mozzarella gives the quesadillas the perfect melt and flavor balance.
  • Tortillas: Soft flour tortillas are ideal for making mini quesadillas because they crisp up nicely without becoming too tough.
  • Spices: Cumin, chili powder, and garlic powder add a warm and savory depth of flavor to the chicken filling.

Instructions

Prepare the Filling:

  1. Season the Chicken: In a bowl, combine the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Toss well to ensure the chicken is evenly coated with the spices.
  2. Mix the Cheese: In another bowl, mix together the shredded cheddar and mozzarella cheeses.

Assemble and Cook the Quesadillas:

  1. Prepare the Tortillas: Heat a large skillet or griddle over medium heat and add a small amount of olive oil to coat the pan.
  2. Fill the Tortillas: Place a tortilla on a clean surface. Sprinkle a layer of cheese, followed by a generous amount of seasoned chicken. Top with another layer of cheese and then place another tortilla on top.
  3. Cook the Quesadillas: Place the filled tortillas on the skillet and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted. Use a spatula to flip the quesadilla gently.
  4. Cut the Quesadillas: Remove the cooked quesadilla from the skillet and let it cool slightly. Using a sharp knife or pizza cutter, cut the quesadilla into quarters (or halves for larger pieces).

Repeat and Serve:

  1. Repeat: Continue making the remaining quesadillas, adding more oil to the skillet as needed.
  2. Serve: Serve the mini quesadillas warm with a side of salsa, sour cream, or guacamole for dipping.

Nutrition

Find it online: https://herbites.com/mini-chicken-quesadillas/