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Mini Chicken Quesadillas

These crispy Mini Chicken Quesadillas are filled with shredded rotisserie chicken, melted Mexican-blend cheese, salsa, cilantro, and refried beans. They cook quickly in a skillet and are perfect for parties, snacks, lunch, or an easy family dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Main Course, Snack
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Mini Chicken Quesadillas
  • 1 1/2 cups rotisserie chicken finely shredded
  • 1 1/2 cups Mexican-blend cheese shredded
  • 1/3 cup restaurant-style salsa
  • 1/4 cup fresh cilantro leaves chopped
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 cup refried beans homemade or store-bought
  • 16 street taco flour tortillas warmed
  • 3 tablespoons canola oil divided
For Serving
  • 1 cup guacamole
  • 1 cup pico de gallo
  • 1/4 cup sour cream

Equipment

  • Large cast-iron skillet
  • Medium mixing bowl
  • Baking sheet
  • Spatula
  • Measuring cups and spoons

Method
 

Prepare the Filling
  1. Preheat the oven to 200°F (95°C). Place a baking sheet in the oven or set one aside for keeping the cooked quesadillas warm.
  2. In a medium bowl, combine the shredded chicken, Mexican-blend cheese, salsa, and chopped cilantro.
  3. Season the chicken mixture with kosher salt and freshly ground black pepper to taste. Stir until evenly combined.
Assemble the Quesadillas
  1. Working with one warmed tortilla at a time, spread a thin layer of refried beans over one half of the tortilla.
  2. Spoon some of the chicken mixture over the refried beans, leaving a small border around the edge.
  3. Fold the empty half of the tortilla over the filling and press gently to seal.
  4. Repeat with the remaining tortillas, beans, and filling to make 16 mini quesadillas.
Cook the Quesadillas
  1. Heat 1 tablespoon of canola oil in a large cast-iron skillet over medium-low heat.
  2. Working in batches, arrange the quesadillas in a single layer without overcrowding the skillet.
  3. Cook for 1–2 minutes per side, or until the tortillas are golden brown and crisp and the cheese is fully melted.
  4. Transfer the cooked quesadillas to the baking sheet and keep them warm in the 200°F oven for up to 30 minutes.
  5. Repeat with the remaining canola oil and quesadillas.
Serve
  1. Serve the mini chicken quesadillas immediately with guacamole, pico de gallo, and sour cream.

Notes

  • Yield: This recipe makes 16 mini quesadillas, or approximately 2 quesadillas per serving.
  • Tortillas: Flour tortillas are recommended because they are flexible and less likely to split when folded.
  • Warm the tortillas: Briefly warming the tortillas before filling makes them easier to fold without cracking.
  • Do not overfill: Use a moderate amount of filling so the quesadillas seal properly and remain easy to flip.
  • Cook in batches: Avoid overcrowding the pan so each quesadilla develops an evenly crisp, golden exterior.
  • Keep warm: Transfer cooked quesadillas to a baking sheet and hold them in a 200°F oven for up to 30 minutes while the remaining batches cook.
  • Refrigerating: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
  • Oven reheating: Reheat in a 350°F oven for 5–8 minutes, or until hot and crisp.
  • Air-fryer reheating: Reheat at 350°F for approximately 10 minutes, flipping halfway through.
  • Nutrition: Nutrition values are not included because they may vary based on the tortillas, cheese, refried beans, chicken, cooking oil, and serving portions used.