Mini Chicken Quesadillas

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Damn Delicious

Total Time

30 minutes

Prep Time

20 minutes

Cook Time

10 minutes

Rating

(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

Beginner Dairy Frying Quick and Easy ...

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Preparation

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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.

Chef’s notes

Serve with a dollop of guacamole, pico de gallo, and sour cream, but they are also fantastic on their own.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Mini Chicken Quesadillas

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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