Mini Chicken Quesadillas Snack

There is something magical about transforming leftover rotisserie chicken into mini chicken quesadillas that disappear before you can blink. These bite-sized snacks combine rich refried beans creamy melted cheese and juicy chicken with a hint of salsa for a crowd-pleasing treat that is wildly easy yet incredibly satisfying. Whether you need an easy appetizer for friends or a fun twist for a family lunch these little quesadillas never let me down.

The first time I made these was for a family game night and not a single one was left by halftime. Now they are my go to when I have friends over and want something everyone will love.

Ingredients

• Refried beans: Help bind the filling and bring a creamy base choose a brand with a short ingredient list for the best flavor
• Shredded rotisserie chicken: Makes these fast to assemble and gives extra moisture and depth shred the chicken finely for even coverage in each mini quesadilla
• Shredded cheese: Melts into every bite sharp cheddar or Monterey Jack both work beautifully grate it fresh if possible for a smoother melt
• Salsa: Adds a little tang and moisture jarred or homemade both work look for one with chunks for added texture
• Mini flour tortillas: Hold everything together make sure they are soft and pliable for easy folding warm them before assembling if needed
• Cooking oil: For crisping up the quesadillas use a neutral oil like canola or avocado for a golden crunch

Instructions

Mix the Filling:

In a large bowl combine shredded chicken refried beans shredded cheese and salsa Mix very thoroughly so every bite gets an even blend The mixture should be thick and not too soupy adjust with more beans or cheese if needed

Fill and Fold Each Tortilla:

Lay out your mini tortillas on a clean work surface Spread a spoonful of the filling on half of each tortilla leaving a small border for clean folding Press the mixture down gently so it holds when folded over

Cook to Golden Perfection:

Heat a nonstick skillet over medium heat and lightly coat with oil Place several filled and folded quesadillas in the pan with the open edge facing up Cook undisturbed for about two to three minutes until the bottom is golden and crisp Press down with a spatula then flip and cook on the other side until the cheese has melted and both sides are crispy golden brown

Cool Slice and Serve:

Let the quesadillas rest for two minutes before slicing to avoid losing the filling Use a sharp knife or pizza cutter for clean wedges Serve hot with your favorite toppings or enjoy them plain for pure cheesy goodness

Refried beans are my secret hero here their creaminess anchors the filling and brings everyone together I remember my daughter sneaking extra bites of the filling before we even cooked the quesadillas Next family taco night she specifically requested the bean mixture because she loved it so much

Storage Tips

Let leftover mini quesadillas cool fully before storing Stack with parchment paper in an airtight container in the fridge for up to three days To reheat place in a dry skillet over low heat until crisp You can also refresh them in a toaster oven for a few minutes for that hot cheese pull

Ingredient Substitutions

No refried beans No problem Try black bean puree or mashed pinto beans in their place If you have leftover grilled chicken shred that up instead For a dairy free version use your favorite plant based cheese and beans

Serving Suggestions

Pile a platter high and let guests top with guacamole sour cream or pico de gallo For a fun meal serve with a side salad of crisp greens and lime Or send them in lunchboxes as a hearty hand held option

Cultural and Historical Context

Quesadillas are rooted in Mexican cuisine originally made with corn tortillas and Oaxacan cheese While this version uses flour tortillas and a shortcut chicken filling it still honors the spirit of gathering and sharing good food They became a staple in our house because they remind me of road trips to the southwest and joyful family tables

Seasonal Adaptations

Swap in sautéed bell peppers or corn in the mix for a summer feel Use a spicy green salsa for a winter kick Add fresh chopped cilantro or scallions for a spring pop

The first time I served these at a Super Bowl party even the pickiest eaters went back for seconds I love hearing friends say they crave these now and my neighbor even calls them her must have potluck dish

Common Questions About Recipes

→ What type of chicken works best?

Leftover rotisserie chicken is ideal for tenderness and flavor, but any cooked shredded chicken will work.

→ Can I use a different type of cheese?

Yes, Monterey Jack, cheddar, or a Mexican blend all melt well and provide great flavor.

→ How do I keep quesadillas crispy?

Cook them over medium heat and avoid overfilling. Serve immediately for the crispiest texture.

→ What are good dipping sauces or toppings?

Try guacamole, pico de gallo, salsa, or sour cream for additional flavor and creaminess.

→ Can these be made ahead of time?

You can assemble them ahead and cook just before serving, or reheat briefly to keep them crisp.