Description
These Mini Chicken Quesadillas are a delicious and easy-to-make appetizer or snack featuring shredded rotisserie chicken, melted Mexican blend cheese, and zesty salsa wrapped in warm flour tortillas. Pan-fried until golden and crispy, they are served with classic sides like guacamole, pico de gallo, and sour cream for a perfect party treat or quick meal.
Ingredients
Scale
Quesadilla Filling
- 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
Other Ingredients
- 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
- 1/4 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 200 degrees Fahrenheit to keep the quesadillas warm after cooking.
- Make Filling: In a medium bowl, combine the shredded chicken, shredded cheese, salsa, and chopped cilantro. Season the mixture with kosher salt and freshly ground black pepper according to your taste preferences.
- Assemble Quesadillas: Lay out the warmed flour tortillas and spread about a tablespoon or so of refried beans over half of each tortilla. Add a generous amount of the chicken and cheese mixture on top of the beans and fold the tortillas over to form half-moon shapes, sealing the filling inside. Repeat this process for all 16 tortillas to make 16 mini quesadillas.
- Cook Quesadillas: Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-low heat. Working in batches to avoid overcrowding, place the quesadillas in a single layer in the skillet. Cook each side for about 1-2 minutes until they turn golden brown and crispy. Once cooked, transfer them to the preheated oven to keep warm. Repeat this process with the remaining 2 tablespoons of canola oil and the remaining quesadillas.
- Serve: Serve the mini quesadillas immediately while warm, accompanied by guacamole, pico de gallo, and sour cream for dipping and topping, enhancing the rich and flavorful bites.
Notes
- Warming the tortillas before assembling helps prevent cracking when folding and ensures even cooking.
- Use a cast iron skillet for best browning and crispiness, but any non-stick skillet will work.
- If desired, add a few dashes of hot sauce inside the filling for a spicy kick.
- Leftover quesadillas can be reheated in a skillet or oven to restore crispiness.
- Refried beans can be homemade or store-bought; warm them slightly for easier spreading.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Keywords: Mini chicken quesadillas, appetizer, Mexican, shredded rotisserie chicken, cheese quesadilla, party snack
