Dinner

Mini Chicken Quesadillas with Salsa, Guacamole, and Pico de Gallo Recipe

Bylina Carter February 19, 2026February 19, 2026

Introduction

Mini chicken quesadillas are a perfect bite-sized snack or appetizer packed with flavorful chicken, melted cheese, and fresh cilantro. These quick and easy quesadillas are great for using leftover rotisserie chicken and come with classic sides like guacamole and pico de gallo.

A white plate is full of small, folded quesadillas with a light golden-brown crispy outside, placed on a bed of green lettuce. The quesadillas show a warm, soft texture with slight char marks from cooking. In the center of the plate is a clear bowl filled with bright red tomato salsa mixed with small white onion pieces and green herbs. Around the plate on a white marbled surface are small clear bowls of smooth white sour cream and chunky green guacamole, along with two glasses filled with light amber beer and a brown beer bottle nearby. A stack of white plates is set to the upper right of the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups leftover finely shredded rotisserie chicken
1 1/2 cups shredded Mexican blend cheese

1/3 cup restaurant-style salsa
1/4 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)
1 cup guacamole

1 cup pico de gallo
1/4 cup sour cream

Instructions

Step 1: Preheat the oven to 200 degrees F to keep the quesadillas warm after cooking.

Step 2: In a medium bowl, combine the shredded chicken, shredded cheese, salsa, and chopped cilantro. Season with salt and freshly ground black pepper to taste, and mix well.
Step 3: Working with one tortilla at a time, spread refried beans evenly over half of each warmed tortilla. Spoon the chicken mixture on top of the beans, then fold the tortilla over to seal and form a half-moon shape. Repeat to make 16 quesadillas.
Step 4: Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-low heat. In batches, place the quesadillas in a single layer and cook until golden brown and crispy, about 1 to 2 minutes per side. Transfer cooked quesadillas to the oven to keep warm. Repeat with the remaining oil and quesadillas.

Step 5: Serve the mini chicken quesadillas immediately with guacamole, pico de gallo, and sour cream on the side for dipping.

Tips & Variations

For extra flavor, add a pinch of cumin or chili powder to the chicken mixture before assembling.
Use corn tortillas instead of flour tortillas for a gluten-free option.

To make vegetarian quesadillas, substitute the chicken with sautéed mushrooms or grilled vegetables.
Warm the tortillas before assembling to prevent cracking when folding.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a toaster oven to keep them crispy. Avoid microwaving as it can make the tortillas soggy.

How to Serve

The image shows a plate full of golden brown, crispy quesadillas folded in half with visible filling peeking out, placed on a bed of fresh green lettuce leaves. The quesadilla dough is lightly toasted with uneven, browned spots giving it a homemade feel. Next to the quesadillas is a clear glass bowl filled with a chunky, colorful salsa made of diced red tomatoes, white onions, and green herbs, adding a fresh and vibrant contrast. The plate is white and the whole scene is set on a white marbled surface, adding a clean and bright look to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can assemble the quesadillas and store them in the refrigerator for a few hours before cooking. Cook just before serving to preserve their crispy texture.