Mini Chicken Quesadillas
Crowd-pleasing snack-size quesadillas with leftover rotisserie chicken and melted cheese! Perfect for any gathering.
Equipment
- large cast iron skillet
Ingredients
Main Ingredients
- 1.5 cups leftover finely shredded rotisserie chicken
- 1.5 cups shredded Mexican blend cheese
- 0.33 cups restaurant-style salsa
- 0.25 cups 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
For Serving
- 1 cup guacamole
- 1 cup pico de gallo
- 0.25 cups sour cream
Instructions
Cooking Instructions
- Preheat oven to 200 degrees F.
- In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
- Working one at a time, spread refried beans on half of the tortilla; top with chicken mixture, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
- Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
- Serve immediately with desired toppings.
Notes
These quesadillas are perfect for using up leftover rotisserie chicken and are great for parties or family gatherings.
Nutrition
Serving: 1quesadillaCalories: 290kcalCarbohydrates: 30gProtein: 15gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 480mgPotassium: 300mgFiber: 5gSugar: 1gVitamin A: 10IUVitamin C: 5mgCalcium: 20mgIron: 10mg
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