Mini Chicken Quesadillas

Mini Chicken Quesadillas Recipe

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Mini chicken quesadillas are the perfect bite-sized snack or appetizer, combining crispy tortillas, juicy chicken, melted cheese, and flavorful seasonings. Whether you’re making them for a party, game night, or a quick meal, this recipe is easy to follow and absolutely delicious!

Ingredients

For the Chicken Filling:

  • 2 boneless, skinless chicken breasts (or 2 cups shredded rotisserie chicken)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 1/4 cup chopped cilantro (optional)

For the Quesadillas:

  • 12 small flour tortillas (or mini taco-sized tortillas)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • 1/2 cup diced bell peppers (red, yellow, or green)
  • 1/2 cup diced onions
  • 1/2 cup corn kernels (optional)
  • 1/2 cup black beans (optional)
  • 1/2 cup salsa or pico de gallo
  • 1/4 cup sour cream (for serving)
  • 1/4 cup guacamole (for serving)

Mini Chicken Quesadillas

Step 1: Prepare the Chicken

  1. If using raw chicken breasts, heat olive oil in a skillet over medium heat.
  2. Season the chicken with chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper.
  3. Cook the chicken for about 6-7 minutes per side until fully cooked (internal temperature of 165°F or 75°C).
  4. Remove from the skillet, let it rest for a few minutes, then shred using two forks.
  5. Squeeze fresh lime juice over the shredded chicken and add chopped cilantro if desired. Set aside.

Step 2: Assemble the Quesadillas

  1. Lay out the mini tortillas on a flat surface.
  2. Sprinkle a layer of shredded cheese on half of each tortilla.
  3. Add a spoonful of shredded chicken, followed by diced bell peppers, onions, corn, black beans, and a little salsa or pico de gallo.
  4. Top with more cheese and fold the tortilla in half to form a semi-circle.

Step 3: Cook the Quesadillas

  1. Heat a non-stick skillet or griddle over medium heat.
  2. Lightly grease with a small amount of butter or cooking spray.
  3. Place the assembled quesadillas in the skillet and cook for 2-3 minutes per side until golden brown and crispy.
  4. Flip carefully using a spatula and cook until the cheese is melted.
  5. Remove from heat and let them cool for a minute before cutting into smaller pieces if needed.

Step 4: Serve and Enjoy

  1. Serve the mini quesadillas with sour cream, guacamole, and extra salsa on the side.
  2. Garnish with fresh cilantro or a sprinkle of lime juice for added flavor.

Variations

Spicy Chicken Quesadillas

  • Add 1/2 teaspoon cayenne pepper or diced jalapeños to the chicken for an extra kick.
  • Use pepper jack cheese for more spice.

BBQ Chicken Quesadillas

  • Mix the shredded chicken with 1/4 cup of BBQ sauce before assembling the quesadillas.
  • Serve with ranch dressing for dipping.

Vegetarian Quesadillas

  • Replace the chicken with sautéed mushrooms or extra black beans.
  • Add more veggies like zucchini, spinach, or roasted red peppers.
Mini Chicken Quesadillas

Tips for the Best Mini Quesadillas

  • Use a mix of cheeses for the best melt and flavor.
  • Don’t overfill the tortillas to prevent leakage.
  • If making for a crowd, keep cooked quesadillas warm in a low-temperature oven (200°F) until ready to serve.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.

Enjoy your homemade Mini Chicken Quesadillas!