Mini Chicken Quesadillas

Mini Chicken Quesadillas are a wonderful way to enjoy quesadillas. If you are craving Mexican food, these are sure to satisfy. Mini Chicken Quesadillas are great for large family gatherings, game night, get-together’s and so much more. So they are easily kept warm in the oven. The filling can be made the day before and then all you have to do to stuff the tortilla and fry in a few minutes. This is a great meal to serve with all the sides like, guacamole, sour cream, salsa, Spanish rice or cilantro rice, and your favorite beans.

I love that you don’t need a quesadilla maker to make these. You just fry them up in a skillet. Even though this recipe is made with chicken, try substituting with shredded beef, shredded pork, shrimp, and spinach. Quesadillas are great because you can put whatever fillings in that you choose or adjust for different appetites.

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Ingredients

This recipe can be doubled or tripled for your needs. Recipe is for 16 mini quesadillas.

2 cups leftover finely shredded rotisserie chicken or homemade shredded chicken. This is about 2-3 chicken breasts.
2 cups shredded Mexican blend cheese
3/4 cup fresh Pico de Gallo
- 3 roma tomatoes
- 2 large jalapeños
- 1/4 cup of yellow onion (finely chopped0
- 1/2 bunch of fresh cilantro leaves
- Salt to taste
- 1 lime – need juice from 1/2 a lime
1/4 cup chopped fresh cilantro leaves
Salt and coarse black pepper, to taste
2 cans of 10.5 oz (580g) of refried black beans, homemade or store-bought
16 regular flour tortillas or smaller size tortillas for even smaller ones.
Canola oil or vegetable oil for frying

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Supplies

Large frying pan
Mixing bowls
Sharp knife
Large kitchen utensils
Measuring cups and spoons

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Directions For Chicken Mini Tacos

Start by making your own Pico de Gallo or use store made. You make pico by cutting up tomatoes, onions, cilantro, lime juice, minced garlic, and salt. So I used, 3 Roma tomatoes, 2 large jalapeños, 1/4 cup of yellow onion, juice from half of a lime, 1/2 bunch of fresh cilantro and about 1/4 teaspoon of salt. Then just mix all ingredients in a bowl and it is ready to eat. Make more if you are making a lot of mini tacos. Then put in the fridge until you are ready to use.

Now, pull the chicken meat off of the rotisserie chicken or use cooked chicken breasts. The amount should be around 2 cups.
Then, preheat oven to 200º F.
Next, make the chicken mixture. In a medium bowl, combine the shredded chicken, cheese, pico, cilantro, salt and pepper, to taste.

Working one at a time, spread refried beans in the middle of the tortilla, and then top with the CHICKEN MIXTURE, folding over to seal. So the cheese spreads, and may spill over if you overfill the tortilla or place on half of the tortilla. Make sure you place the ingredients in the middle. Another tip is to avoid placing the filling and beans towards the edges of the tortilla. Then repeat this process to make 16 quesadillas.

Next, cover the bottom of a large skillet with canola or vegetable oil 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. Then repeat with the remaining quesadillas.