Introduction
If you’re looking for a delicious and easy-to-make snack or appetizer, Mini Chicken Quesadillas are the perfect choice. This recipe comes together quickly using leftover rotisserie chicken, making it not only a time-saver but also a flavor-packed bite that everyone will love. Serve them at your next gathering or enjoy them as a tasty treat any time of the day.
Detailed Ingredients with measures
1½ cups leftover finely shredded rotisserie chicken
1½ 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 taco flour tortillas, warmed
3 tablespoons canola oil, divided
For Serving
1 cup guacamole
1 cup pico de gallo
¼ cup sour cream
Prep Time
Approximately 15 minutes
Cook Time
Approximately 15 minutes
Total Time
Approximately 30 minutes
Yield
Makes 8 servings
Instructions
1. Preheat your oven to 200°F to keep the quesadillas warm as they are cooked in batches.
2. In a medium bowl, combine the shredded chicken, cheese, salsa, and cilantro. Season with salt and pepper to taste.
3. Working with one tortilla at a time, spread refried beans over half of the tortilla. Top with the chicken mixture, then fold the tortilla over to seal. Repeat with the remaining tortillas to make 16 quesadillas.
4. Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-low heat. Working in batches, add the quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side. Keep the cooked quesadillas warm in the oven for up to 30 minutes. Repeat with the remaining canola oil and quesadillas.
5. Serve immediately with guacamole, pico de gallo, and sour cream, or your preferred toppings.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Set your oven to 200°F to keep the quesadillas warm as you cook them in batches.
Step 2: Prepare the Chicken Mixture
In a medium bowl, combine the shredded chicken, cheese, salsa, and cilantro. Season with salt and pepper to taste.
Step 3: Assemble the Quesadillas
Working with one tortilla at a time, spread refried beans over half of the tortilla. Top with the chicken mixture, then fold the tortilla over to seal. Repeat with the remaining tortillas to make 16 quesadillas.
Step 4: Cook the Quesadillas
Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-low heat. Working in batches, add the quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side. Keep the cooked quesadillas warm in the oven for up to 30 minutes. Repeat with the remaining canola oil and quesadillas.
Step 5: Serve
Serve immediately with guacamole, pico de gallo, and sour cream, or your preferred toppings.
Notes
Serving Size
This recipe yields 8 servings.
Total Time
The preparation and cooking time takes approximately 30 minutes.
Storage Suggestions
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Cook techniques
Preheating the Oven
Preheat the oven to 200°F to keep cooked quesadillas warm while you prepare the others. This ensures they stay at an optimal temperature for serving.
Preparing the Filling
Combine shredded chicken, cheese, salsa, and cilantro in a bowl. Season with salt and pepper. This mixture forms the flavorful filling of the quesadillas.
Assembling the Quesadillas
Spread refried beans over half of a tortilla, layer in the chicken mixture, and fold the tortilla. This method helps to keep the filling contained and prevents spillage during cooking.
Cooking the Quesadillas
Heat canola oil in a cast iron skillet over medium-low heat. Cook each quesadilla for 1-2 minutes on each side until golden brown. Cooking in batches ensures even cooking and crispiness.
Keeping Quesadillas Warm
Place cooked quesadillas in the preheated oven to keep them warm while you finish the remaining batches. This technique helps maintain their texture and temperature for serving.
Serving Suggestions
Serve the quesadillas with guacamole, pico de gallo, and sour cream, enhancing their flavor and providing a variety of textures to the dish.
FAQ
Can I use a different type of chicken?
Yes, you can use any cooked chicken you have on hand, such as grilled chicken or chicken breast, as long as it is shredded.
Can I make these quesadillas ahead of time?
Yes, you can assemble the quesadillas ahead of time and store them in the refrigerator. Cook them just before serving.
What if I don’t have access to a cast iron skillet?
You can use any non-stick skillet for cooking the quesadillas. Just make sure it is heated adequately to get a nice golden brown color.
Can I add more vegetables to the filling?
Absolutely! diced bell peppers, onions, or corn would work well in the filling. Just make sure they are cooked before adding.
How can I make these quesadillas spicier?
You can add jalapeños or spicy salsa to the chicken mixture to enhance the heat level of the quesadillas.
Conclusion
The Mini Chicken Quesadillas are a delicious and versatile option for any meal or gathering. With a combination of shredded rotisserie chicken, melted cheese, and flavorful ingredients, these quesadillas are sure to be a hit. Their easy preparation makes them perfect for a quick weeknight dinner or a fun party appetizer.
More recipes suggestions and combination
Veggie Quesadillas
Substitute the chicken with a mix of sautéed bell peppers, onions, and spinach for a hearty vegetarian option.
BBQ Chicken Quesadillas
Mix shredded chicken with barbecue sauce instead of salsa for a tangy twist, and add red onion for extra flavor.
Breakfast Quesadillas
Use scrambled eggs, cheese, and diced peppers for a filling breakfast option, served with salsa or avocado on the side.
Beef Quesadillas
Replace the chicken with seasoned ground beef and blend it with cheese and a touch of taco seasoning for a meaty treat.
Buffalo Chicken Quesadillas
Incorporate shredded chicken tossed in buffalo sauce, paired with blue cheese and celery for a spicy kick.
Mushroom and Cheese Quesadillas
Sauté mushrooms with garlic, then combine with cheese for a rich, earthy variation on the classic quesadilla.
Cheesy Spinach and Artichoke Quesadillas
Combine creamy spinach and artichoke dip with cheese for a decadent appetizer or snack.
Breakfast Burrito Quesadillas
Fill with scrambled eggs, salsa, cheese, and avocado for a breakfast burrito that’s easy to enjoy in quesadilla form.
