Description
Mini Chicken Quesadillas are flavorful bites made with rotisserie chicken and cheese, perfect for gatherings.
Ingredients
Scale
- 2 cups Leftover Finely Shredded Rotisserie Chicken
- 1 cup Shredded Mexican Blend Cheese
- 1/2 cup Restaurant-Style Salsa
- 1/4 cup Chopped Fresh Cilantro Leaves
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 cup Refried Beans
- 8 pieces Street Tacos Flour Tortillas
- 2 tablespoons Canola Oil
- 1 cup Guacamole
- 1 cup Pico de Gallo
- 1 cup Sour Cream
Instructions
- Preheat the oven to 200°F to keep quesadillas warm while cooking.
- Combine the shredded chicken, cheese, salsa, and cilantro in a bowl. Season with salt and pepper.
- Spread refried beans over half of each tortilla and scoop the chicken mixture onto the same half. Fold to create a sealed half-moon.
- Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Cook quesadillas for 1-2 minutes on each side until golden brown.
- Transfer cooked quesadillas to the preheated oven while repeating with remaining tortillas and oil.
- Serve immediately with guacamole, pico de gallo, and sour cream for dipping.
Notes
- Can substitute rotisserie chicken with grilled chicken or turkey.
- Cheese options include cheddar or Monterey Jack.
- Homemade salsa can elevate freshness.
- Omit cilantro if not a fan or replace with parsley.
- Adjust salt and pepper according to taste.
- Consider black beans for a twist.
- Use corn tortillas as an alternative.
- Olive oil is a healthier alternative to canola oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking and Pan Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 200
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: Mini Chicken Quesadillas, Chicken Quesadillas, Appetizer, Mexican Cuisine