Mini Chicken Quesadillas with Fresh Toppings Recipe
Mini Chicken Quesadillas are a delicious and easy-to-make appetizer or snack featuring shredded rotisserie chicken, melted Mexican cheese, and flavorful salsa wrapped in warm flour tortillas. They are pan-fried to perfection for a crispy exterior, served with guacamole, pico de gallo, and sour cream for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 mini quesadillas 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
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
- 1 cup refried beans (homemade or store-bought)
Quesadillas
- 16 street tacos flour tortillas (warmed)
- 3 tablespoons canola oil (divided)
Toppings
- 1 cup guacamole
- 1 cup pico de gallo
- 1/4 cup sour cream
Instructions
- Preheat oven: Set your oven to 200 degrees Fahrenheit to keep quesadillas warm after cooking.
- Prepare filling: In a medium bowl, mix together the shredded rotisserie chicken, shredded Mexican blend cheese, restaurant-style salsa, and chopped fresh cilantro. Season this mixture with kosher salt and freshly ground black pepper according to your taste preferences.
- Assemble quesadillas: Take a warmed flour tortilla and spread refried beans over half of it. Spoon some of the chicken and cheese mixture on top of the beans, then fold the tortilla over to enclose the filling. Repeat this process for all tortillas to make 16 quesadillas.
- Cook quesadillas: Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-low heat. Place a few quesadillas in the skillet in a single layer, cooking each side for about 1-2 minutes until they turn golden brown and crispy. Transfer cooked quesadillas to the preheated oven to keep warm. Repeat using the remaining canola oil and quesadillas until all are cooked.
- Serve: Serve the warm mini chicken quesadillas immediately with guacamole, pico de gallo, and sour cream on the side for dipping and added flavor.
Notes
- Warming the tortillas before assembling makes them more pliable and easier to fold without cracking.
- Use a cast iron skillet for even heat distribution and a perfectly crispy finish.
- Keep cooked quesadillas warm in a low oven to maintain texture while cooking batches.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or oven.
- For a spicier touch, add jalapeños or hot sauce to the filling mixture.
Keywords: mini chicken quesadillas, chicken quesadillas, Mexican appetizer, easy quesadillas, shredded chicken recipe
