Mini chicken quesadillas are a delicious and easy-to-make appetizer or snack, featuring crispy tortillas filled with seasoned chicken and gooey melted cheese. These bite-sized quesadillas are perfect for parties, game days, or a quick meal the whole family will love!
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and quick preparation.
- Perfectly Crispy: Golden, crunchy tortillas with a cheesy filling.
- Great for Any Occasion: Ideal for appetizers, snacks, or even lunch.
- Customizable: Add veggies, different cheeses, or spicy flavors.
- Kid-Friendly: A fun and tasty handheld meal for little ones.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Small flour tortillas (taco-sized)
- Cooked chicken, shredded or diced
- Shredded cheddar cheese (or Mexican blend)
- Sour cream (optional, for serving)
- Salsa (optional, for dipping)
- Green onions, chopped (for garnish)
- Olive oil or butter (for cooking)
- Taco seasoning (optional, for extra flavor)
Directions
- Prepare the Filling: In a bowl, mix the shredded chicken with taco seasoning (if using).
- Assemble the Quesadillas: Place a small amount of cheese and chicken on one side of each mini tortilla. Fold in half.
- Cook the Quesadillas: Heat a skillet over medium heat with a little olive oil or butter. Cook each quesadilla for 2-3 minutes per side until golden brown and crispy.
- Serve and Enjoy: Slice in half and serve warm with sour cream, salsa, or guacamole.
Servings and Timing
- Servings: 6-8 mini quesadillas
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Spicy Kick: Add chopped jalapeños or hot sauce.
- Cheesy Upgrade: Use a mix of Monterey Jack, cheddar, and queso fresco.
- Veggie-Packed: Add sautéed onions, bell peppers, or mushrooms.
- BBQ Chicken Quesadillas: Toss the chicken in BBQ sauce for a sweet and smoky flavor.
- Breakfast Quesadillas: Add scrambled eggs and bacon.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze cooked quesadillas for up to 2 months.
- Reheating: Warm in a skillet or air fryer to keep them crispy.
FAQs
Can I use corn tortillas?
Yes, but they may be more fragile and need extra care when folding.
What’s the best cheese for quesadillas?
A blend of cheddar, Monterey Jack, and mozzarella melts well.
Can I bake these instead of pan-frying?
Yes! Bake at 375°F (190°C) for 10-12 minutes until crispy.
How do I keep the quesadillas from getting soggy?
Cook over medium heat and serve immediately for the crispiest texture.
Can I make these ahead of time?
Yes! Store pre-made quesadillas in the fridge and reheat before serving.
What dips go well with mini quesadillas?
Sour cream, guacamole, salsa, or queso dip.
Can I add beans to the filling?
Yes! Black beans or refried beans add great texture and flavor.
How do I make this gluten-free?
Use gluten-free tortillas and check seasonings for hidden gluten.
Can I air fry these?
Yes! Air fry at 375°F (190°C) for 6-8 minutes, flipping halfway.
What side dishes go well with mini quesadillas?
Mexican rice, refried beans, coleslaw, or a fresh salad.
Conclusion
Mini chicken quesadillas are a quick, crispy, and cheesy snack that’s perfect for any occasion. Whether you’re serving them at a party, for a family meal, or just as a quick bite, these handheld quesadillas are always a hit. Try this easy recipe today and enjoy a flavorful, satisfying treat!
Print
Mini Chicken Quesadillas Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Category: Appetizer / Snack
- Method: Pan-Fried
- Cuisine: Mexican-Inspired
Description
These Mini Chicken Quesadillas are crispy, cheesy, and packed with flavor—perfect for appetizers, snacks, or a quick meal! Made with tender shredded chicken, melted cheese, and warm tortillas, they’re easy to make and even easier to eat.
Ingredients
- 6 small flour tortillas (cut in half)
- 2 cups (250 g) cooked, shredded chicken
- 1 cup (100 g) shredded cheddar cheese
- 1 cup (100 g) shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup salsa (optional, for extra flavor)
- 2 tablespoons butter (for cooking)
- 1/4 cup chopped fresh cilantro (optional)
For Serving:
- Sour cream
- Guacamole
- Salsa
Instructions
1️⃣ Prepare the Filling:
- In a bowl, mix shredded chicken, cheddar & Monterey Jack cheese, garlic powder, cumin, chili powder, salt, and black pepper.
- Stir in salsa (if using) and chopped cilantro.
2️⃣ Assemble the Mini Quesadillas:
- Place a spoonful of filling on one half of a tortilla.
- Fold the tortilla over to create a half-moon shape.
3️⃣ Cook the Quesadillas:
- Heat butter in a large skillet over medium heat.
- Place quesadillas in the pan and cook for 2-3 minutes per side, until golden brown and crispy.
- Repeat until all quesadillas are cooked.
4️⃣ Serve & Enjoy:
- Cut into smaller wedges (if desired) and serve hot with sour cream, guacamole, or salsa.
Notes
🌶 Spicier? Add chopped jalapeños or a dash of hot sauce.
🧀 Extra Cheesy? Add an extra layer of cheese before folding the tortilla.
🥑 Tex-Mex Style? Serve with pico de gallo & avocado slices.
🍗 Shortcut? Use rotisserie chicken for quicker prep.