Description
These Mini Chicken Quesadillas are perfect for a quick and tasty meal or snack. Filled with shredded rotisserie chicken, Mexican cheese, salsa, and cilantro, these quesadillas are bursting with flavor and are sure to be a hit with everyone!
Ingredients
Units
Scale
Quesadilla Filling:
- 1 1/2 cups leftover finely shredded rotisserie chicken
- 1 1/2 cups shredded Mexican blend cheese
- 1/3 cup restaurant-style salsa
- 1/4 cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
Additional Ingredients:
- 1 cup refried beans, homemade or store-bought
- 16 street tacos flour tortillas, warmed
- 3 tablespoons canola oil, divided
Instructions
- Preheat oven to 200 degrees F.
- 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 the oven for up to 30 minutes. Repeat with remaining canola oil and quesadillas.
- Serve immediately with desired toppings.
In a medium bowl, combine chicken, cheese, salsa, and cilantro; season with salt and pepper to taste.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 315
- Sugar: 2g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 49mg
