Description
These Mini Chicken Quesadillas are crispy, cheesy, and packed with flavor! Perfect for a snack, appetizer, or even a quick meal, they’re made with seasoned chicken, gooey melted cheese, and soft tortillas. Serve them with sour cream, salsa, or guacamole for the ultimate bite-sized treat.
Ingredients
Units
Scale
For the Quesadillas
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Mexican blend cheese (or cheddar, Monterey Jack)
- 1 tablespoon butter or oil (for cooking)
- 8 small flour tortillas (taco size)
For Serving (Optional)
- Sour cream
- Salsa
- Guacamole
- Fresh cilantro
Instructions
- Prepare the Chicken:
- In a bowl, mix the shredded chicken with chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Toss well to coat.
- Assemble the Quesadillas:
- Lay out the tortillas.
- Sprinkle a small amount of cheese on one half of each tortilla.
- Add a spoonful of seasoned chicken on top of the cheese.
- Sprinkle a little more cheese over the chicken.
- Fold the tortilla in half to form a half-moon shape.
- Cook the Quesadillas:
- Heat a large skillet over medium heat and add butter or oil.
- Place the folded quesadillas in the skillet and cook for about 2-3 minutes per side, until golden brown and crispy.
- Remove from heat and let them cool slightly before cutting into smaller pieces if desired.
- Serve and Enjoy:
- Serve warm with sour cream, salsa, guacamole, or your favorite dips.
- Garnish with fresh cilantro if desired.
Notes
- You can swap the chicken for ground beef, turkey, or even black beans for a vegetarian option.
- Add diced jalapeños, bell peppers, or onions for extra flavor.
- These quesadillas can be made ahead of time and reheated in the oven or air fryer for crispiness.