Mini Chicken Quesadillas
Crispy, cheesy, and bursting with flavor, these Mini Chicken Quesadillas are the ultimate bite-sized snack or appetizer. Perfect for parties, lunchboxes, or a quick weeknight meal, they’re easy to prep, freezer-friendly, and endlessly customizable with your favorite fillings and dips.
Equipment
- Large skillet or griddle
- Spatula
- Pastry brush (for butter/oil)
- Sharp knife or pizza cutter
- Mixing bowl
- Sheet pan (optional, for oven method or warming)
Ingredients
Base:
- 6 small flour tortillas (6-inch or mini taco size)
- 1 ½ cups cooked shredded chicken (rotisserie, grilled, or leftover)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, mozzarella, or a mix)
Seasoning:
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
- Salt & pepper to taste
Optional Add-Ins:
- ¼ cup canned black beans (rinsed & drained)
- ¼ cup corn kernels
- 2 tbsp finely chopped sautéed onions or jalapeños
For Cooking:
- 1–2 tbsp butter or oil (for brushing or greasing pan)
Dipping Sauces:
- Guacamole
- Salsa
- Sour cream
- Chipotle mayo
Instructions
Prepare the Filling:
- In a mixing bowl, combine shredded chicken, spices (cumin, chili powder, garlic powder, salt & pepper), and your choice of cheese. Add in any optional mix-ins (beans, corn, jalapeños). Toss to combine.
Assemble the Quesadillas:
- Lay out tortillas. Spoon 2–3 tablespoons of the filling on one half of each tortilla. Fold over to form a half-moon shape. Press lightly to seal. Brush the outside lightly with melted butter or oil.
Cook the Quesadillas:
- Skillet Method (preferred): Heat a skillet over medium heat. Cook each quesadilla for 2–3 minutes per side until golden and cheese is melted.
- Oven Method: Preheat to 400°F (200°C). Place quesadillas on a sheet pan and bake for 8–10 minutes, flipping halfway through.
- Air Fryer: Air fry at 375°F (190°C) for 5–6 minutes until crispy and golden.
Slice & Serve:
- Let rest for 1–2 minutes, then slice into wedges or serve whole. Garnish with chopped cilantro or a squeeze of lime. Serve with your favorite dipping sauces.
Notes
- Make-Ahead Tip: Assemble ahead and freeze uncooked quesadillas between layers of parchment. Cook from frozen, adding 1–2 minutes to cooking time.
- Cheese Tip: A blend of cheddar and Monterey Jack gives great melt and flavor balance.
- Healthier Option: Use whole wheat or low-carb tortillas and opt for reduced-fat cheese.
- Serving Idea: Great for game day platters, school lunches, or cut into quarters for appetizers.