Go Back

Mini Chicken Quesadillas

Crispy tortillas filled with tender chicken and gooey cheese, perfect for family gatherings or weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 small small flour tortillas
  • 1 cup cooked chicken, shredded
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup salsa
  • to taste tsp cooking spray or oil for frying
Optional Toppings
  • to taste sour cream
  • to taste guacamole
  • to taste jalapeños

Method
 

Preparation
  1. Make sure your cooked chicken is shredded, and your cheese is ready for melting. Lay out all other ingredients on the counter.
Cooking
  1. In a skillet over medium heat, add a little cooking spray or oil to coat the surface.
  2. On half of each tortilla, layer shredded chicken, cheese, and a spoonful of salsa. Fold the tortilla over to create a half-moon shape.
  3. Cook one or two quesadillas in the skillet for 3-4 minutes on one side until golden brown. Flip carefully with a spatula and cook for an additional 3-4 minutes.
  4. Once both sides are crispy and the cheese is melted, remove them from the skillet, let cool for a minute, and slice into wedges.
Serving
  1. Serve warm with your choice of toppings.

Notes

Substitutions: Use leftover roasted chicken or canned chicken. For a vegetarian option, swap chicken with mushrooms or sautéed peppers. Store in the refrigerator for up to 3 days or freeze for up to a month. To reheat, preheat oven to 350°F (175°C) and bake for 10-12 minutes.