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
Units
Scale
- 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.