Mini Chicken Quesadillas
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Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!
Is there a better way to repurpose leftover rotisserie chicken than this? Mini snack-size quesadillas with a salsa-chicken-filling cooked until melted, golden brown cheesy goodness?
The answer is no. Just no.
They’re perfect to feed big crowds as a snack (hello, Game Day essentials here) or even a light lunch for the family.
I like to serve mine with a dollop of guacamole, pico de gallo and sour cream but you can use any or all of them. They’re also fantastic on their own. Sometimes the toppings just get in your way anyway.
Mini Chicken Quesadillas
Ingredients
- 1 ½ cups leftover finely shredded rotisserie chicken
- 1 ½ cups shredded Mexican blend cheese
- â…“ cup restaurant-style salsa
- ¼ 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
For serving
- 1 cup guacamole
- 1 cup pico de gallo
- ¼ cup sour cream
Instructions
- Preheat oven to 200 degrees F.
- CHICKEN MIXTURE: 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.
Did you make this recipe?
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These were delicious and were the hit of the party. The fresh cilantro and refried beans added a nice touch! My Spanish husband is picky, and he wants me to make them often! Thank you for posting this recipe!
I made mine in the air fryer, and they are delicious. 350 for maybe 10 min, flipped once. Sooooooooooo scrumptious.Â
We love that you adapted this to be made in an air fryer!
Easy and yummy
Great recipe! I’ll make them again!
How did I never think to make mini quesadillas! My kids would absolutely love these!!
I actually made these full size with taco tortillas for dinner. They were super easy to make and so delicious! Nice quick dinner that doesn’t sit heavy on the stomach. I will be making these again!
OMG OMG OMG. These are so so delicious. Easy quick and pretty cheap to make. Got to try these.
These are SO delicious! Huge hit with parents and kids!
Can these be baked?
Can these be baked if you brush them with olive oil? If yes, what temperature? 400? I want to make a large batch. Can they be frozen?
Can you put up your recipe for the Pico De Gallo & Guacamole you used for this recipe?
These were DAMN DELICIOUS!!!
So easy and so delicious! Â Wonderful.
Terrific idea for quick dinner, lunch, or snack. Â
These were absolutely delicious and so easy!
Can you freeze these?
These look delicious! I’m going to make a larger 10″ quesadilla instead but with the same ingredients.
Do you have a recipe for Pico de gallo?