Mini Chicken Quesadillas
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(16)
Ingredients
8 servings
- 1 ½ cups leftover finely shredded rotisserie chicken
- 1 ½ cups shredded Mexican blend cheese
- ⅓ cup restaurant-style salsa
- ¼ 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
- ¼ cup sour cream
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Preparation
Step 1
Preheat oven to 200 degrees F.
Step 2
In a medium bowl, combine chicken, cheese, salsa, and cilantro; season with salt and pepper, to taste.
Step 3
Working one at a time, spread refried beans on half of the tortilla; top with chicken mixture, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
Step 4
Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
Step 5
Serve immediately with desired toppings.
Step 6
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Chef's notes
Serve with a dollop of guacamole, pico de gallo, and sour cream, but they are also fantastic on their own.
