Mini Chicken Quesadillas with Salsa, Cilantro, and Guacamole Recipe
Introduction
Mini chicken quesadillas are a perfect snack or appetizer that’s quick to make and bursting with flavor. Using leftover rotisserie chicken and simple ingredients, these bite-sized treats are crispy, cheesy, and deliciously satisfying.
Ingredients
- 1 1/2 cups leftover finely shredded rotisserie chicken
- 1 1/2 cups shredded Mexican blend cheese
- 1/3 cup restaurant-style salsa
- 1/4 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
- 1/4 cup sour cream
Instructions
- Step 1: Preheat your oven to 200 degrees F to keep cooked quesadillas warm.
- Step 2: In a medium bowl, combine the shredded chicken, shredded cheese, salsa, and chopped cilantro. Season with kosher salt and freshly ground black pepper to taste, and mix well.
- Step 3: Take one warmed tortilla at a time and spread refried beans evenly over half of it. Spoon a portion of the chicken mixture on top of the beans, then fold the tortilla over to form a half-moon shape. Repeat to make 16 quesadillas.
- Step 4: Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-low heat. Working in batches, place the quesadillas in the skillet in a single layer. Cook for about 1 to 2 minutes on each side until golden brown and crisp.
- Step 5: As you finish cooking each batch, transfer the quesadillas to the preheated oven to keep them warm. Repeat the process with the remaining oil and quesadillas.
- Step 6: Serve the mini chicken quesadillas immediately with guacamole, pico de gallo, and sour cream on the side for dipping and extra flavor.
Tips & Variations
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the chicken mixture before assembling.
- Use whole wheat or corn tortillas as a gluten-free alternative.
- Swap refried beans for black beans mashed with a little cumin for a different flavor.
- To save time, use pre-shredded rotisserie chicken or canned beans.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for a few minutes on each side to keep the tortilla crisp. Avoid microwaving if you want to maintain crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these quesadillas ahead of time?
Yes, you can assemble the quesadillas and refrigerate them for a few hours before cooking. Cook them just before serving to keep the tortillas crispy.
What can I serve with mini chicken quesadillas?
They pair well with guacamole, sour cream, pico de gallo, or a simple side salad. You can also offer salsa or hot sauce for extra flavor.
PrintMini Chicken Quesadillas with Salsa, Cilantro, and Guacamole Recipe
Delicious mini chicken quesadillas made with shredded rotisserie chicken, melted Mexican cheese blend, salsa, and fresh cilantro, folded into small flour tortillas and pan-fried until golden brown. These bite-sized quesadillas are perfect as appetizers or snacks, served with guacamole, pico de gallo, and sour cream for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 mini quesadillas 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Ingredients
Filling
- 1 1/2 cups leftover finely shredded rotisserie chicken
- 1 1/2 cups shredded Mexican blend cheese
- 1/3 cup restaurant-style salsa
- 1/4 cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 cup refried beans (homemade or store-bought)
Tortillas
- 16 street tacos flour tortillas (warmed)
Cooking
- 3 tablespoons canola oil (divided)
To Serve
- 1 cup guacamole
- 1 cup pico de gallo
- 1/4 cup sour cream
Instructions
- Preheat Oven: Set your oven to 200 degrees F to keep the quesadillas warm after cooking.
- Prepare Filling: In a medium bowl, mix the shredded rotisserie chicken, Mexican cheese blend, restaurant-style salsa, and chopped cilantro together. Season this mixture with kosher salt and freshly ground black pepper to your preference.
- Assemble Quesadillas: Take one warmed flour tortilla at a time. Spread refried beans evenly over half of the tortilla. Spoon the chicken and cheese mixture on top of the beans, then carefully fold the tortilla over, creating a half-moon shape. Repeat this process with all tortillas to make 16 mini quesadillas.
- Cook Quesadillas: Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-low heat. Working in batches, place the quesadillas in a single layer in the skillet. Cook each side for about 1-2 minutes until golden brown and the cheese has melted. Transfer cooked quesadillas to the preheated oven to keep warm. Add remaining canola oil and repeat for all quesadillas.
- Serve: Serve the mini chicken quesadillas immediately, accompanied by guacamole, pico de gallo, and sour cream for dipping and topping.
Notes
- Warming the tortillas before assembling helps prevent cracking when folding.
- Use medium-low heat to avoid burning the tortillas while ensuring the cheese melts properly.
- These quesadillas can be made ahead and kept warm in the oven for up to 30 minutes before serving.
- Leftover quesadillas can be reheated in a skillet or oven to retain crispiness.
- For a spicier version, add diced jalapeños or hot sauce to the chicken mixture.
Keywords: mini chicken quesadillas, shredded rotisserie chicken, Mexican cheese, refried beans, appetizer, snack, easy quesadilla recipe
