Name: Mini Chicken Quesadillas with Fresh Toppings Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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

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Introduction

Mini Chicken Quesadillas are a perfect snack or appetizer that combines tender shredded chicken, melted cheese, and flavorful salsa inside warm tortillas. These bite-sized treats are easy to prepare and ideal for sharing at gatherings or enjoying as a quick meal.

The image shows several white plates on a white marbled surface, each filled with three golden brown quesadillas that are cut in half and folded over. The quesadillas have a slightly crispy texture and are placed on a bed of chopped green lettuce. Some are topped with a bright red and green tomato salsa mixed with bits of purple onion, and a dollop of green guacamole or white sour cream. Nearby, there is a clear glass bowl filled with chunky red and green tomato salsa with a gold spoon inside, and another clear bowl filled with chunky green guacamole. The overall scene is bright and fresh, with scattered lettuce leaves adding a natural touch. 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 kosher salt and freshly ground black pepper to taste.
Step 3: Working one tortilla at a time, spread refried beans over half of the warmed tortilla. Top with the chicken mixture, then fold the other half over to seal. Repeat with the remaining tortillas to make 16 quesadillas.
Step 4: Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-low heat. Add the quesadillas in a single layer and cook until golden brown, about 1-2 minutes per side. Transfer cooked quesadillas to the oven to keep warm. Repeat with the remaining oil and quesadillas.
Step 5: Serve the mini quesadillas immediately with guacamole, pico de gallo, and sour cream on the side.

Tips & Variations

For extra crispiness, press the quesadillas gently with a spatula while cooking.
Substitute rotisserie chicken with cooked shredded turkey or beef for a different protein.
Add a pinch of cayenne pepper or chopped jalapeños to the chicken mixture for a spicy kick.
Use corn tortillas if you prefer a gluten-free option, but warm them carefully to avoid cracking.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or use an oven set at 350 degrees F for 10 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a large round white plate filled with about a dozen small, golden-brown, folded quesadillas arranged in a circle on a bed of shredded green lettuce. The quesadillas have a crispy, browned outer layer with slight darker spots, suggesting they are well-toasted. In the center of the plate sits a clear glass bowl filled with fresh red tomato pico de gallo mixed with bits of white onion and green herbs. Around the plate, there are three other small clear glass bowls filled respectively with chunky green guacamole, smooth white sour cream, and a light golden sauce. Two glasses of beer with light foam and a brown beer bottle stand nearby on a white marbled surface, with a stack of white plates placed to the top right. The scene captures a bright, appetizing appetizer setup in natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of leftover rotisserie chicken?

Yes, simply cook and shred fresh chicken beforehand. You can poach, bake, or grill the chicken, then shred it before mixing with the other ingredients.

What can I serve with mini chicken quesadillas?

They pair wonderfully with guacamole, pico de gallo, sour cream, or even a fresh green salad for a light side. Salsa and hot sauce also complement the flavors nicely.