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Mini Chicken Quesadillas

Mini Chicken Quesadillas

A crunchy, handheld snack featuring shredded rotisserie chicken, zesty salsa, and molten Mexican cheese, anchored by a layer of savory refried beans.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 Servings
Course: Snacks & Appetizers
Cuisine: Tex-Mex
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups finely shredded rotisserie chicken
  • 1 ½ cups shredded Mexican blend cheese
  • ⅓ cup restaurant-style salsa
  • ¼ cup chopped fresh cilantro leaves
  • 1 cup refried beans
  • 16 street taco flour tortillas
  • 3 tablespoons canola oil divided
  • Salt and pepper to taste
  • Optional: Guacamole pico de gallo, and sour cream for serving.

Equipment

  • Cast Iron Skillet
  • Mixing bowl
  • spatula
  • Baking sheet

Method
 

  1. Mix: Combine chicken, cheese, salsa, and cilantro in a bowl; season with salt and pepper.
  2. Spread: Working one by one, spread refried beans on half of a tortilla.
  3. Assemble: Top with the chicken mixture and fold the tortilla to seal; repeat for all 16.
  4. Sear: Heat 1 tbsp oil in a skillet over medium-low heat.
  5. Cook: Add quesadillas in batches and cook for 1–2 minutes per side until golden and the cheese is melted.
  6. Warm: Keep finished batches in a 200°F oven on a baking sheet.
  7. Serve: Serve immediately with desired toppings.

Notes

1. Use refried beans as a "glue" to keep the filling secure during the flip. 2. Cook over medium-low heat to allow the cheese to melt fully without burning the small tortillas. 3. If tortillas are stiff, microwave them for 20 seconds in a damp paper towel before folding to prevent cracking.