Why You’ll Love This Recipe
These mini quesadillas are not only delicious but also incredibly versatile. You can make them with simple ingredients you probably already have in your kitchen. They’re quick to assemble, and the perfect portion size for appetizers or as a tasty snack. The best part? You can freeze them for later if you want to prepare them in advance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked chicken (shredded or diced)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup cream cheese (softened)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin (optional)
- Salt and pepper to taste
- 6 small flour tortillas (soft taco size, or use mini tortillas)
- 2 tablespoons olive oil or butter (for cooking)
- Salsa, sour cream, or guacamole (for dipping)
Directions
1. Prepare the Chicken:
- If you don’t have cooked chicken on hand, you can quickly cook chicken breasts in a skillet or bake them in the oven. Season with salt, pepper, garlic powder, and a pinch of cumin if desired, then shred or dice the chicken once it’s cooked.
- You can also use leftover chicken or rotisserie chicken to save time.
2. Make the Filling:
- In a medium-sized bowl, combine the cooked chicken, shredded cheddar cheese, cream cheese, garlic powder, onion powder, cumin (if using), and a pinch of salt and pepper. Stir until everything is well mixed and the cream cheese helps bind the ingredients together.
3. Assemble the Mini Quesadillas:
- Lay the flour tortillas flat on a clean surface. If you’re using regular-sized tortillas, you can cut them in half or quarters to make mini quesadillas.
- Spoon about 1-2 tablespoons of the chicken mixture onto one half of each tortilla, spreading it evenly.
- Fold the tortilla in half to create a half-moon shape, sealing the edges lightly.
4. Cook the Quesadillas:
- Heat a large skillet or griddle over medium heat and add 1 tablespoon of olive oil or butter. Once the skillet is hot, add the quesadillas, cooking in batches if necessary to avoid overcrowding.
- Cook each quesadilla for about 2-3 minutes on each side, or until golden brown and crispy, flipping carefully using a spatula.
5. Serve:
- Once the quesadillas are cooked, remove them from the skillet and let them cool slightly before cutting into smaller bite-sized wedges if you used larger tortillas.
- Serve with salsa, sour cream, or guacamole on the side for dipping.
Servings and timing
This recipe makes about 12 mini quesadillas (if using small tortillas or cutting larger tortillas into quarters).
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-22 minutes
Variations
- Spicy Kick: Add diced jalapeños, hot sauce, or red pepper flakes to the chicken mixture for a spicy version.
- Veggie Quesadillas: Add sautéed bell peppers, onions, or spinach to the chicken filling for extra veggies.
- Cheese Lovers: Use a combination of shredded cheeses like mozzarella, Monterey Jack, or pepper jack for extra cheesy goodness.
- Chicken and Beef: Mix cooked ground beef with the chicken for a hearty, meaty version.
- Sour Cream Filling: Mix sour cream into the chicken mixture instead of cream cheese for a tangy twist.
Storage/Reheating
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze these mini quesadillas before cooking. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months. To reheat, cook frozen quesadillas directly in the skillet or bake in the oven at 375°F (190°C) for 15-20 minutes.
- Reheating: To reheat cooked quesadillas, place them in a skillet over low heat for a few minutes on each side, or heat them in the microwave for 30 seconds to 1 minute.
FAQs
Can I use other proteins besides chicken?
Yes! Ground beef, turkey, or even shredded pork would work well in place of chicken.
Can I make these quesadillas ahead of time?
Absolutely! You can assemble the quesadillas ahead of time and store them in the fridge until you’re ready to cook them. Just add a few extra minutes to the cooking time if they’re cold from the fridge.
Can I make these with corn tortillas?
Yes, you can use corn tortillas instead of flour. However, keep in mind that corn tortillas can be more fragile, so be gentle when flipping them.
How do I make them extra crispy?
To ensure a crispy texture, use enough oil or butter when cooking the quesadillas and make sure the skillet is hot before placing them in. You can also press down on the quesadillas lightly while cooking for an even crisp.
What can I serve with mini chicken quesadillas?
These quesadillas pair well with guacamole, sour cream, salsa, or a side of Mexican rice and beans.
Conclusion
Mini Chicken Quesadillas are a simple, flavorful, and fun dish that everyone will love. With crispy tortillas, cheesy filling, and a hint of spice, these bite-sized treats are perfect for snacking, appetizers, or even a light meal. You can easily customize them to your taste and make them ahead of time for a quick and easy option whenever cravings strike!
PrintMini Chicken Quesadillas
Mini Chicken Quesadillas are crispy, bite-sized tortillas filled with seasoned chicken, melty cheese, and a creamy filling. Perfect for parties, game days, or a quick snack, they’re easy to make and even easier to enjoy with salsa, guacamole, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: 12 mini quesadillas
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup cream cheese (softened)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin (optional)
- Salt and pepper to taste
- 6 small flour tortillas (soft taco size or mini tortillas)
- 2 tbsp olive oil or butter (for cooking)
- Salsa, sour cream, or guacamole (for dipping)
Instructions
- If you don’t have cooked chicken, season and cook chicken breasts, then shred or dice. Alternatively, use rotisserie chicken.
- Mix the chicken, shredded cheese, cream cheese, garlic powder, onion powder, cumin, salt, and pepper in a medium bowl until combined.
- Lay tortillas flat and spoon about 1-2 tbsp of the chicken mixture onto one half of each tortilla. Fold the tortilla in half to form a half-moon shape.
- Heat a skillet over medium heat, add oil or butter. Cook quesadillas for 2-3 minutes per side, flipping carefully, until golden brown and crispy.
- Remove from skillet and cut into wedges. Serve with salsa, sour cream, or guacamole.
Notes
- For extra crispy quesadillas, ensure the skillet is hot and use enough oil or butter.
- Feel free to freeze the assembled quesadillas before cooking, then cook them directly from the freezer when ready.
- If using larger tortillas, cut them into smaller wedges for easy serving.
Nutrition
- Serving Size: 1 mini quesadilla
- Calories: 130
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
