Making mini chicken quesadillas is one of my favorite ways to whip up a quick snack that everyone loves. These bite-size treats have a tasty filling of chicken and gooey cheese, making them perfect for busy weeknights or impromptu gatherings.
This recipe targets difficulties sealing tortillas, uneven cooking, soggy textures, and cheese that won’t melt properly in mini chicken quesadillas for quick meal preparation.
I remember the time I had some friends over and thought I could throw these together with some leftover chicken. I struggled with getting the tortillas to seal properly, but after a few tries, I got the hang of it. Now, I can whip up a batch and keep fingers crossed the kids don’t eat them before they hit the table!
These quesadillas take only about 30 minutes to prep and cook, so they fit right into a hectic schedule. The crispy outside, combined with a juicy filling, makes for a comforting bite that wraps up the day nicely. If you want another quick chicken dish, try my Honey Garlic Chicken Breast.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the flour and tortillas used in mini chicken quesadillas.
- The recipe contains cheese, making it unsuitable for vegan diets in mini chicken quesadillas.
- This recipe does not meet dairy-free diet requirements because of the cheese included in mini chicken quesadillas.
- The recipe is nut-free as it uses no ingredients containing nuts in mini chicken quesadillas.
- This recipe is not keto or low-carb because flour tortillas add significant carbohydrates in mini chicken quesadillas.
Why You Will Love This Recipe
- Quick to Prepare You can whip up these mini chicken quesadillas in just 30 minutes. With minimal prep and cooking times, they’re excellent for spontaneous snacking or easy weeknight meals.
- Great Textural Contrast The crispy exterior from frying the quesadillas showcases a delightful contrast to the soft, cheesy filling. Each bite offers a satisfying crunch with creamy goodness inside, making for a fun eating experience.
- Family-Friendly Flavor Utilizing leftover rotisserie chicken keeps these mini chicken quesadillas flavorful and uncomplicated. The combination of cheese, beans, and salsa ensures a taste kids and adults alike will enjoy, making it a favorite at any meal.
- Versatile Ingredients This recipe encourages you to get creative! You can easily throw in different veggies or use various types of cheese based on what you have, giving you a chance to personalize each batch to suit your tastes.
How To Make Mini Chicken Quesadillas
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
- Diet: Low Lactose
Description
Delicious mini chicken quesadillas made with leftover rotisserie chicken and cheese. Perfect for a quick meal!
Ingredients
- 1 ½ cups (about 225 g) leftover finely shredded rotisserie chicken
- 1 ½ cups (about 170 g) shredded Mexican blend cheese
- ⅓ cup (about 80 ml) restaurant-style salsa
- ¼ cup (about 15 g) chopped fresh cilantro leaves
- 1 cup (about 260 g) refried beans, homemade or store-bought
- 16 street tacos flour tortillas, warmed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons (45 ml) canola oil, divided
Instructions
- Step 1: Preheat your oven to 200°F (93°C) to keep quesadillas warm while cooking in batches.
- Step 2: In a medium bowl, combine the shredded chicken, Mexican blend cheese, restaurant-style salsa, and chopped fresh cilantro. Season generously with kosher salt and freshly ground black pepper to taste. Stir together until evenly mixed.
- Step 3: Working with one warmed flour tortilla at a time, spread refried beans evenly over one half of the tortilla surface.
- Step 4: Scoop about 2 tablespoons of the chicken mixture onto the refried beans side of the tortilla. Fold the tortilla over the filling to create a half-moon shape, sealing the edges as best as possible. Repeat with all tortillas, creating 16 mini quesadillas total.
- Step 5: Heat 1 tablespoon of canola oil in a large cast-iron skillet over medium-low heat. Place a single layer of folded quesadillas in the skillet. Cook each quesadilla for about 1 to 2 minutes per side, until each side is golden brown and crispy. Use a spatula or tongs to flip carefully to avoid breaking the tortilla.
- Step 6: Transfer cooked quesadillas to a baking sheet and place them in the preheated 200°F (93°C) oven to keep warm while cooking remaining batches. Repeat frying with the remaining 2 tablespoons canola oil and quesadillas until all are cooked.
- Step 7: Serve the mini chicken quesadillas immediately. Optional toppings include guacamole, pico de gallo, and sour cream for added flavor and freshness.
Notes
- Store quesadillas in an airtight container at room temperature for up to 2 days to preserve texture and flavor.
- Keep quesadillas in an airtight container in the refrigerator for up to 5 days. Reheat by warming in a skillet or oven before serving.
- Individually wrap quesadillas in plastic wrap, place in freezer bags or airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If tortillas tear while filling, cut tortillas in half to reduce overfilling and maintain integrity when folding and cooking.
- Rotate quesadillas after 1 minute of cooking per side for even browning on both sides.
- To ensure cheese melts properly, cover the skillet with a lid for 1-2 minutes during cooking to trap heat.
- Avoid soggy quesadillas by limiting salsa in the filling to approximately 2 tablespoons per batch to maintain crispness.
- Prevent sticking by preheating the skillet over medium-low heat and ensuring 1 tablespoon of oil is well distributed before adding quesadillas.
- Serve with guacamole or a side of roasted corn salad for contrast in texture and flavor.
- Complement with a simple cucumber salad or chips and salsa for added crunch.
- Use leftovers for chicken nachos or create mini quesadilla stacks.
- Add sour cream or a drizzle of hot sauce on the side. Fresh pico de gallo or extra cilantro can provide a fresh finish.
- Use all-purpose flour tortillas for best texture and chewiness; choose fresh tortillas from the refrigerated section for easier folding.
- Leftover rotisserie chicken is a convenient protein source that is tender and flavorful, saving prep time.
- Mexican blend cheese melts well and provides a balanced flavor; alternatives such as cheddar or Monterey Jack can be used as preferred.
- Fresh cilantro adds brightness; if undesired, green onions are a suitable milder alternative.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Flour: Go for all-purpose flour; it gives that nice, chewy texture. Use a good quality brand for best results.
- Cooked chicken: Shredded rotisserie chicken works great here! It’s really tender and saves prep time, plus adds lots of flavor.
- Cheese: I love using a mix of sharp cheddar and Monterey Jack. They melt beautifully and pack a punch in flavor!
- Bell peppers: Fresh, diced bell peppers add crunch and sweetness. Choose vibrant, firm ones for the best taste and appearance.
- Onion: Use finely chopped yellow onion for sweetness. Sautéing it slightly softens the bite, making it more enjoyable.
- Spices: Cumin and chili powder elevate flavor! Just a pinch can make a big difference, so don’t skip these.
- Cilantro: Fresh cilantro gives a bright finish. If you’re not a fan, green onions are a great alternative with less intensity.
- Tortillas: I prefer small flour tortillas for crispiness and ease of flipping. Check for fresher ones in the refrigerated section.
Recipe Tips
- If tortillas tear while filling, halve each tortilla to avoid overfilling and ensure they fold securely, keeping them intact during cooking.
- When quesadillas aren’t browning evenly, rotate them in the skillet after 1 minute, allowing for better heat distribution on both sides.
- If cheese isn’t melting properly, cover the skillet with a lid for 1-2 minutes to trap heat, promoting even melting and a gooey texture.
- For soggy quesadillas, avoid adding too much salsa by limiting to about 2 tablespoons in the filling to keep them crisp during cooking.
- If they stick to the skillet, ensure the pan is preheated over medium-low heat with enough oil, about 1 tablespoon, before adding quesadillas.
Serving Suggestions
Serve with guacamole or a side of roasted corn salad for freshness. Add a simple cucumber salad or chips and salsa for crunch.
Use to make chicken nachos or mini quesadilla stacks. Add to salads or wrap in lettuce for crisp bites.
Top with sour cream or a drizzle of hot sauce for extra flavor. Serve with pico de gallo or cilantro for freshness.
Recipe variations
- You can use diced cooked chicken breast instead of leftover rotisserie chicken in your mini chicken quesadillas for a fresh, clean flavor that still offers good protein content.
- Add ½ teaspoon ground cumin and ¼ teaspoon smoked paprika to the chicken mixture when combining ingredients to introduce a mild earthiness and subtle smoky note.
- Either traditional restaurant-style salsa or homemade salsa verde works well with this recipe, providing moisture and tang that complement the other flavors in the quesadillas.
- If preparing for a larger group, double the ingredients to make 32 mini chicken quesadillas while cooking them in batches and keeping finished quesadillas warm in the oven.
Save This Recipe!
How to Store?
To keep your mini chicken quesadillas fresh and delicious, follow these storage tips:
Room Temperature: Store mini chicken quesadillas in an airtight container at room temperature up to 2 days to maintain texture and flavor.
Refrigeration: Place quesadillas in an airtight container in the refrigerator up to 5 days. Reheat in a skillet or oven before serving.
Freezing: Wrap quesadillas individually in plastic wrap and place into a freezer bag or container for up to 3 months. Thaw overnight in the fridge.
Other Recipes You’ll Love
- Honey Garlic Chicken Breast
- Crispy Baked Chicken Thighs
- Korean Fried Chicken
- Garlic Butter Chicken Thighs
If you enjoyed this Mini Chicken Quesadillas or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
