Mini Chicken Quesadillas (Ready-to-Print Version)
Melted cheese, chicken, and beans inside golden, crispy tortillas make a quick favorite for any occasion.
# What You’ll Need:
→ Filling
01 -
2 cups shredded cooked rotisserie chicken
02 -
1 cup refried beans
03 -
1/2 cup prepared salsa
→ Cheese
04 -
1 cup shredded Mexican blend cheese
→ Tortillas
05 -
10 small flour tortillas (6-inch diameter)
→ Cooking
06 -
2 tablespoons unsalted butter
→ Optional Toppings
07 -
Guacamole, for serving (optional)
08 -
Pico de gallo, for serving (optional)
09 -
Sour cream, for serving (optional)
# Step-by-Step Guide:
01 -
Combine shredded chicken, refried beans, and salsa in a medium mixing bowl. Stir together until thoroughly mixed.
02 -
Lay out flour tortillas on a flat surface. Spread 2 heaping tablespoons of chicken mixture evenly over half of each tortilla. Sprinkle 2 tablespoons of shredded cheese over filling. Fold each tortilla in half to form a semicircle.
03 -
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches, add folded quesadillas to pan. Cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Add remaining butter to pan as needed for additional batches.
04 -
Cut each quesadilla into thirds. Arrange on a platter and serve immediately with guacamole, pico de gallo, and sour cream if desired.
# Handy Tips:
01 -
For crispier quesadillas, avoid overfilling and consider cooking in batches to prevent crowding the skillet.
02 -
Leftover rotisserie chicken yields quick, flavorful results and reduces prep time.