Mini Chicken Quesadillas
Delicious Mini Chicken Quesadillas filled with rotisserie chicken, cheese, and beans, perfect for a crowd-pleasing snack.
Equipment
- Cast Iron Skillet
Ingredients
Main Ingredients
- 1.5 cups leftover finely shredded rotisserie chicken
- 1.5 cups shredded Mexican blend cheese
- ⅓ cup restaurant-style salsa
- ¼ cup chopped fresh cilantro leaves
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 cup refried beans homemade or store-bought
- 16 pieces street tacos flour tortillas warmed
- 3 tablespoons canola oil divided
Serving Suggestions
- 1 cup guacamole
- 1 cup pico de gallo
- ¼ cup sour cream
Instructions
Cooking Instructions
- Preheat oven to 200 degrees F.
- In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
- Working one at a time, spread refried beans on half of the tortilla; top with chicken mixture, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
- Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
- Serve immediately with desired toppings.
Nutrition
Serving: 1quesadillaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 1.5mg
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