Description
Learn how to make Mini Chicken Quesadillas with crispy tortillas, melty cheese, and savory chicken. Perfect for snacks, parties, or quick meals!
Ingredients
Scale
- 12–16 mini flour or corn tortillas
- 2 cups cooked chicken, shredded or diced
- 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- 2 tablespoons salsa or pico de gallo (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1–2 tablespoons oil or butter for cooking
- Salt and pepper to taste
- Optional: Sour cream, guacamole, chopped cilantro, extra salsa
Instructions
- Prepare the chicken by shredding it and mixing with cheese, salsa, cumin, chili powder, salt, and pepper.
- Lay out half of the mini tortillas and spoon filling onto each.
- Top with remaining tortillas and press gently.
- Heat skillet over medium heat with oil or butter.
- Cook each quesadilla 2-3 minutes per side until golden brown and cheese melts.
- Serve immediately with desired dips.
Notes
- Do not overfill the quesadillas to prevent spilling.
- Keep finished quesadillas warm in a low oven if cooking in batches.
- For extra flavor, add bell peppers, onions, or black beans to the filling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 2 quesadillas
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg