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Feeding a crowd or hunting for a snack with that last bit of rotisserie chicken in your fridge These mini chicken quesadillas are the answer Bite sized golden crispy outsides with cheesy melty goodness and a flavorful chicken and bean filling This is the party food that disappears fastest every time
I started making these for family game nights and now they are the one dish everyone expects to see on the table The only frustration is how quickly they vanish
Ingredients
- Shredded rotisserie chicken: Adds savory flavor and rich texture Go for well seasoned chicken and shred it finely so it spreads evenly
- Refried beans: Brings creaminess and binds the filling Pick a can with minimal additives or make your own for control over salt
- Shredded Mexican blend cheese: Melts smoothly and brings that classic quesadilla stretch Choose cheese with a mix of cheddar Monterey Jack and asadero if possible
- Small flour tortillas: Crisp up to perfection while holding all the filling Opt for sturdy tortillas so they do not tear during assembly
- Salsa: Packs in moisture and bright flavor Use a chunky salsa for more texture and less runniness
- Cooking oil: Helps tortillas crisp without burning Choose a neutral oil with a high smoke point like canola or avocado
- Salt and pepper: Seasons everything and pulls flavors together A quick taste after mixing will let you adjust to your liking
Instructions
- Prep the Filling:
- Combine the shredded chicken refried beans salsa and half your cheese in a large bowl Mix thoroughly so everything is evenly coated Taste for salt and pepper and adjust as needed
- Assemble Quesadillas:
- Lay out all tortillas on a clean surface Spoon about two tablespoons of filling onto half of each tortilla Sprinkle extra cheese on top Fold the tortillas gently to form half moons pressing to seal the edges
- Cook the Quesadillas:
- Heat a large skillet over medium heat and brush lightly with oil Lay several quesadillas in the pan do not crowd them Cook 2 to 3 minutes per side until the tortillas are crisp and golden Flip carefully and cook the second side until the cheese has melted
- Serve and Enjoy:
- Transfer cooked quesadillas to a cutting board Repeat with remaining quesadillas Slice each in half for true snack size bites Serve right away with guacamole sour cream and pico de gallo or your favorite toppings
Whenever I use a smoky salsa in the filling it brings out the flavor of the rotisserie chicken and my kids gobble up more than I expect These mini quesadillas have now replaced pizza as our go to movie night treat
Storage Tips
Stack fully cooled quesadillas with parchment between layers Store in a sealed container in the fridge for up to three days For best results reheat in a skillet or toaster oven to regain crispiness
Ingredient Swaps
Swap in leftover roast turkey or pulled pork for chicken Use black beans or pinto beans in place of refried beans for a chunkier texture If you do not have Mexican blend cheese use any combo of cheddar Monterey Jack or mozzarella
Serving Suggestions
Offer with sliced jalapenos for a spicy kick Pair with a simple green salad for a quick lunch Top with diced avocado and a squeeze of lime for extra freshness
Cultural Note
Quesadillas have roots in Mexican cuisine where they are most often simply cheese melted in a folded corn tortilla This Americanized version is all about creativity with fillings and loves a crowd Our mini version makes them ideal for party trays or potlucks
Seasonal Adaptations
Stir in some roasted corn for a summer vibe Add sautéed peppers or spinach in the fall Switch out salsa for a smoky chipotle sauce in winter
Quick bake in the oven for hands off assembly
Batch freeze before cooking and reheat as needed Customize with your family’s favorite dip
Success Stories
I have friends who make double batches and freeze them for busy school days The joy on my nephews’ faces this past Christmas when they found a platter of these on the counter is one of my favorite kitchen memories
Freezer Meal Conversion
Lay out assembled uncooked quesadillas on a lined baking sheet and freeze until solid Transfer to a bag for storage To cook just pop them straight into a medium skillet or oven from frozen adding a few extra minutes
Mini chicken quesadillas never last long at our house Make extra and you will always have a crowd pleaser ready in minutes
Your Recipe Questions Answered
- → Can I use another type of cheese?
Yes, cheddar, Monterey Jack, or a Mexican blend all melt well and taste delicious inside these quesadillas.
- → How do I prevent the quesadillas from falling apart?
Press the edges to seal and avoid overfilling. Cook seam-side down first for maximum hold.
- → Are these suitable for advance preparation?
You can assemble mini quesadillas ahead of time and cook them right before serving for best flavor and texture.
- → Can I use other meats instead of chicken?
Shredded turkey, beef, or even sautéed vegetables work well in place of rotisserie chicken.
- → What sides pair well with these?
Serve with fresh guacamole, salsa, pico de gallo, or a dollop of sour cream for extra flavor.
- → How do I store leftovers?
Keep cooled quesadillas in an airtight container in the fridge; reheat in a skillet for best crunch.