Mini Chicken Quesadillas (Printer-Friendly)
Smaller quesadillas packed with chicken, refried beans, and gooey cheese—perfect party snack or lunch.
# List of Ingredients:
→ Quesadilla Assembly
01 -
8 small flour tortillas (6-inch diameter)
02 -
1 1/2 cups shredded rotisserie chicken
03 -
1 cup canned refried beans
04 -
1 1/2 cups shredded Monterey Jack cheese
05 -
Cooking spray or 2 tablespoons vegetable oil, for frying
→ Serving Suggestions
06 -
Guacamole, for serving (optional)
07 -
Pico de gallo, for serving (optional)
08 -
Sour cream, for serving (optional)
# Preparation Steps:
01 -
Shred the rotisserie chicken finely and set aside. Measure out and have all other ingredients ready before starting.
02 -
Heat a large nonstick skillet over medium heat. Warm the tortillas for 10–15 seconds per side to make them more pliable.
03 -
Lay tortillas flat. Spread 2 tablespoons of refried beans onto half of each tortilla. Top with shredded chicken and sprinkle generously with Monterey Jack cheese.
04 -
Fold each tortilla in half to enclose the filling. Lightly coat the skillet with cooking spray or oil. Cook quesadillas in batches over medium heat for 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
05 -
Transfer to a cutting board and cool slightly. Slice each quesadilla into wedges. Serve warm with guacamole, pico de gallo, and sour cream as desired.
# Additional Suggestions:
01 -
For crispier quesadillas, do not overcrowd the skillet and avoid overfilling the tortillas.