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Mini Chicken Quesadillas - Fast, Flavorful, and Perfect for Sharing

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Mini tortillas: 4–6-inch flour tortillas work best for folding and crisping.
  • Cooked chicken: Shredded or finely chopped (about 2 cups). Rotisserie chicken is great.
  • Shredded cheese: Mexican blend, Monterey Jack, cheddar, or pepper jack.
  • Onion: Finely diced (optional, but adds sweetness and bite).
  • Bell pepper or jalapeño: Diced. Use jalapeño for heat.
  • Spices: Chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
  • Fresh ingredients: Lime, cilantro (optional), and green onions.
  • Oil or butter: For crisping the tortillas in the pan.
  • Optional mix-ins: Canned corn, black beans (drained and rinsed).
  • Toppings and dips: Salsa, guacamole, pico de gallo, sour cream or Greek yogurt, and hot sauce.

Method
 

  1. Prep the chicken: Shred or finely chop your cooked chicken. If using rotisserie, remove skin and bones. Aim for small pieces so the filling spreads evenly.
  2. Sauté the veggies: In a skillet over medium heat, add a teaspoon of oil. Cook onion and bell pepper for 3–4 minutes until soft. If using jalapeño, add it now. Season with a pinch of salt.
  3. Season the filling: Add chicken to the skillet with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Squeeze in a little lime juice. Stir for 1–2 minutes to warm and bloom the spices.
  4. Add optional mix-ins: Stir in a small handful of corn or black beans if you like. Don’t overload the mix—too much filling makes sealing tricky.
  5. Build the minis: Lay out mini tortillas. Sprinkle a light layer of cheese on half of each tortilla. Add a spoonful of chicken mixture, then another light sprinkle of cheese. Fold into half-moons and press gently.
  6. Toast the quesadillas: Heat a nonstick skillet over medium heat. Add a thin film of oil or a light swipe of butter. Cook quesadillas 2–3 minutes per side until golden and crisp, pressing slightly with a spatula. Work in batches.
  7. Keep warm: Place finished quesadillas on a sheet pan in a 200°F (95°C) oven while you cook the rest. This keeps them crisp without overcooking.
  8. Serve with toppings: Slice if needed and serve with salsa, guacamole, sour cream or Greek yogurt, chopped cilantro, green onions, and lime wedges.